Chocolate Lasagna

Directions

Crush all of the Oreos – I put them all in a large ziplock bag and used a rolling pin to finely crush them. I used a meat tenderizer to crush some of the larger pieces.

Place the Oreos in a medium size bowl and stir in the melted butter – do your best to evenly distribute the butter throughout the Oreos (this will help it stick together better)

Spread the Oreo mixture in a 9 x 13 baking dish – use your fingers to press and mold the mixture throughout the entire bottom of the dish.

Beat the cream cheese in a mixing bowl until it is light and fluffy.

Add in 2 tablespoons of milk, sugar and 1-1/4 cup of the Cool Whip.

Using a spatula, evenly distribute the mixture over the Oreo crust.

Heat up the hot fudge (or caramel) and pour and spread a light layer over the Cool Whip layer.

Sprinkle the crushed M&M’s over the hot fudge layer. (leave some for the top layer)

In a mixing bowl, whisk together both packages of pudding and 3-1/4 cups of milk until the mixture thickens.

Spread the mixture over the last layer and let sit for a few minutes and firm up.

Spread the rest of the Cool Whip over the last layer, drizzle some hot fudge over the top and sprinkle the remaining M&M’s.

Put in freezer for 1 -2 hours (or longer!)

Enjoy!