I just got back from spending a couple of days with the Young Women and Young Men from church up in the mountains at our annual Youth Conference.  I volunteered to make dessert for Monday night, the first night that we were up there, and I was looking for something fun to make for them when I saw these dessert lasagnas and knew that would be ideal.  There were going to be about 40 people up there so I made 4 different 9 x 13″ pans of lasagnas.  This recipe comes from a blog called “High Heels & Grills”.  This one was really rich so a little piece went a long ways.

1 package regular golden Oreos, finely crushed, about 36 cookies (I think this is equivalent to a 15 oz package) (I crushed mine in my food processor)

6 tablespoons butter, melted

1 (8 oz) package cream cheese, softened

1/4 cup sugar

2 tablespoons cold milk

1 (12 oz) tub Cool Whip, divided

2 (3.4 oz each) packages instant vanilla pudding

3 1/4 cups cold whole milk

1 bag white chocolate chips (I only used about 1/2 the bag)

1  In a large bowl, combine crushed cookies and butter and mix well until crumbs are fully coated.

2  Press crumbs into an ungreased 9 x 13″ pan.

3  Place pan in fridge while you assemble additional layers.

4  Beat cream cheese until light and fluffy.

5  Add 2 tablespoons milk and sugar and mix well.

6  Fold in 1 1/4 cups Cool Whip.

7  Spread over crust.

8  In another bowl, combine vanilla pudding mixes and 3 1/4 cups milk and whisk until pudding starts to thicken.

9  Spread pudding over cream cheese layer.

10  Let dessert sit for 5 minutes so pudding can firm up.

11  Spread remaining Cool Whip over the top of the pudding.

12  Sprinkle chocolate chips over Cool Whip.

13  Place in freezer for 1 hour or fridge for 4 hours before serving.