Friday, July 19, 2013

Chocolate Lasagna for a Hot Day

These BLOGS are sponsored by my businesses.

Misty Hollow Carvingwas launched in October 2008

Misty Hollow Digital Images were launched on September 26, 2012.

“Crop Circles’ Web Site” where all my images are available.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Chocolate Lasagna for a Hot Day

It is just too hot to sit long and type out anything for this Blog.  In our house it has been 28 C all night… waking up to the thermometer indicting that it was 29 outside by 8 AM. Too Hot!

So on a Too Hot day – I chose to submit the following for your consideration… a Chocolate Lasagna.  Wahooo!

Here is what the Web Site offers (…


·                     1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

·                     6 Tablespoon butter, melted

·                     1- 8 ounce package cream cheese, softened

·                     1/4 cup granulated sugar

·                     2 Tablespoons cold milk

·                     1- 12 ounce tub Cool Whip, divided

·                     2 – 3.9 ounce packages Chocolate Instant Pudding.

·                     3 1/4 cups cold milk

·                     1 and 1/2 cups mini chocolate chips


1.                  Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

2.                  Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3.                  Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

4.                  In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5.                  Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Thanks CenterCutCook!
~ Murray Lincoln ~

For your inspection

Digital Image from Misty Hollow

To help me promote my Web Site please copy this URL address and email to someone today and

No comments: