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.