From Johnna’s Kitchen: Oreo Lasagna
You can recognize Oreo cookies almost immediately; it’s the world’s best-selling cookie, with good reason!
Before you dive into chocolate decadence, twist open a few Oreos and read these fun facts (but save some for the recipe!)
Oreo cookies were first created in 1912 at the original Nabisco bakery in New York City (the factory is present day Chelsea Market) and sold in a tin for 30 cents per pound. The first Oreo cookie was sold in Hoboken, NJ.
When they first debuted, there was also a lemon meringue flavor of Oreos. The flavor was discontinued in the 1920s.
Women rather than men are more likely to pull their Oreos apart before eating them.
Oreos became Kosher in December 1997.
National Oreo Day is March 6th!
1 package Oreo cookies
4 tbsp butter, melted
8 oz. cream cheese, softened
¼ cup sugar
2 tbsp milk
12 oz. (=1 ½ cups) whipped topping
1 pkg. instant chocolate pudding
1 9×13 casserole dish
Spray a 9×13 casserole dish with cooking spray.
Prepare instant pudding according to package directions, then set aside.
Crush entire package of Oreo cookies in a resealable bag, until broken down into crumble-sized pieces. Set aside 1 cup of crushed cookies for the topping.
In a bowl, stir in melted butter and crushed cookies from bag, until well combined. Pour mixture into the casserole dish and press flat, being sure to cover the entire bottom of the dish.
In a separate bowl, whip cream cheese with a hand-held mixer until light and fluffy.
Add the sugar, milk, and 1 ¼ cups of whipped topping to the cream cheese, and stir until well combined.
Pour the cream cheese topping layer over the Oreo layer, and spread out until smooth.
Pour all the chocolate pudding over the cream cheese layer, and spread out until smooth.
Spoon remaining ¼ cup whipped topping on top, and sprinkle the remaining crushed Oreos on top of the whip.
Chill for at least 4 hours, then serve and enjoy!