Mint Oreo Lasagna
Cook Time
60
mins
Calories
422
Serving Size
6
Carbs
14.4
Fat
11.8
Protein
4.6
description
I'll have this for dinner too
ingredients
- 1 1/2 packages Mint Oreo's
- 6 tablespoons salted butter, melted
- 8 ounce package regular cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons cold milk
- (2) 4 ounce packages JELL-O instant chocolate pudding (prepared per instructions on box)
- 12 ounce tub whipped cream
directions
- The first thing you'll want to get out of the way is separating the mint cream from the Oreo's. Simply open each cookie and remove the cream and put aside.
- Put all of the Oreo's in a big freezer bag and smash them to pieces with a rolling pin (or you can use a food processor).
- Melt the butter and then in a bowl, mix 3/4 of the bag of Oreo crumbs and butter (save the rest to sprinkle on top later).
- Spread evenly in a 9x13 pan and place in the fridge to "set" for about 10 minutes (this way the fluff can be easily spread).
For the Peppermint Fluff,
- Mix the cream cheese until fluffy, and then blend in the milk and sugar.
- Add your mint cream from the Oreo's that you had put aside earlier and beat on medium for 2-3 minutes until smooth.
- Take the pan out of the fridge and spread the fluff over the top evenly.
- Place back in the fridge to keep cold and prepare the JELL-O pudding. Let chill and set in the fridge for an hour.
- When ready, spread the pudding on top of the fluff layer, add the whipped cream, and then sprinkle with the remaining Oreo crumbs.