NewsMorning News

Actions

Triple Chocolate Amaretto Lasagna

Posted at 9:22 AM, Apr 28, 2013
and last updated 2013-04-28 09:22:39-04

INGREDIENTS

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • ½ cup amaretto liquer
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 1 chocolate brownie mix. Baked …cooled and broken into small pieces
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips
  • Bitter baking chocolate for chocolate curls

 DIRECTIONS

  • Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large zip-lock bag and crush them with a rolling pin. When the Oreo cookies have turned into fine crumbs, you are done.
  • 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.
  • Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, amaretto and mix well. Stir   in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  • Crumble the brownie pieces over cream cheese layer
  • 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.
  • 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.