There are treats, presents and rewards. Then there are celebrations of pure decadence. One heavy and think slice of Chocolate Oreo Lasagna will satisfy any craving and even the biggest sweet tooth. The Savory Grape in East Greenwich, RI., recommends a pairing with Pair this chocolate recipe with a glass of Fivewise California red cabernet blend. The chocolate dessert is rich and velvety, calling for a similar cabernet blend to stand up to those lush flavors. The wine is rich with fruit and voluptuous round notes, a perfect match made in chocolate heaven. When the bar-b-q winds down and family and friends lean back to savor the meal, that’s when you strike with this fantastic desert. Pass out the small plates and plenty of napkins.
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.
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, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
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.