Oreo Lasagna

Roasted Garlic Balsamic Honey Brussels

Oreo lasagna

🍫what you need:

•1 family sized container of double stuffed Oreos - 2 sleeves used for crust & 1 sleeve used for topping(could be regular if you prefer)

•7 tbsp of butter - melted (we like a gooeyier crust - if you like a crispier crust use 6**

•8 ounce cream cheese - room temp - heat in microwave for 15 second bursts until room temp

•1 cup powdered sugar

•2 - 8 oz cool whip

•5.9oz instant chocolate pudding mix

•2 & 3/4 cup of milk (your choice we use 2%)

🏃🏼‍♀️‍➡️what to do:

Get your 9x13 pan ready to rock and roll. Using your food processor, mix together Oreos & melted butter. If you do not have a food processor - put your Oreos in a ziplock bag and crush until sand like consistency - then add your butter & mix well.

Place the “crust” in the bottom of your pan & put into a flat layer. Then, put this in the fridge. Next, make your cream cheese layer. In a mixing bowl add your room temp cream cheese, 1 - 8oz cool whip & 1 cup powdered sugar. Whip until fluffy and well combined - then place in a layer on top of your crust & put in fridge.

Next, the pudding layer, mix your instant pudding with milk & whisk vigorously until it starts to thicken. Place on top of the cream cheese layer & put in fridge for 15 mins.

Then, put the other 8oz of cool whip on top & crush up your remaining Oreos to decorate!