4 Layers Of Yum Make This The Best Lasagna We’ve Ever Tasted
1 package of Oreo Cookies
4 tablespoons of melted Kerrygold butter
8 ounces of Philadelphia Cream Cheese
1/4 cup Domino sugar
2 tablespoons of 2% milk
12 ounces of Cool Whip
6 snack packs of chocolate pudding
PAM nonstick cooking spray
1 large Ziplock bag
Spray a 8 x 11 casserole dish with Pam nonstick cooking spray
Put Oreo cookies into large ziplock back and crush with meat tenderizer or rolling pin.
Put aside 1 cup of crushed Oreos for topping.
Mix remaining crushed Oreos with melted butter.
Press buttered Oreo’s into the bottom of the casserole dish. Even out so it is flat.
With a hand mixer or stand mixer, whip softened cream cheese until light and fluffy.
Pour sugar, milk and 1 1/4 cup of cool whip into bowl and whip until well combined.
Spread cream cheese mix evenly over the Oreo cookie and butter layer.
Layer chocolate pudding evenly over top of the cream cheese mix.
Spoon the rest of the cool whip on top of chocolate pudding and spread evenly.
Sprinkle remaining Oreo cookies on top.
Chill in refrigerator for 4 hours.