Chocolate Lasanga - for a Good Cause!

Every year our church has a dessert auction to raise money to send kids to camp.  It's one of our funnest fundraisers as we all bid crazy money for sugar!

Awhile back one of my friends suggested Chocolate Lasanga as a possible blog post so I decided I would kill two birds with one stone and make it for the auction.

The auction was supposed to be last week but we had a winter storm going on so it got post-poned to this week.  

Here is a sneak peek as to one of the items available for auction:


Step 1:  

Make an oreo crust with crushed oreos and melted butter.  A food processor/blender would have made the chunks of oreo smaller but I like the old-fashioned 'rolling pin and a ziploc bag' method.

Step 2:

Mix cream cheese, a little milk, sugar and cool whip

Step 3: 

Whip up some pudding (2 small boxes with 3 1/4 cups milk)

Step 4:

Top with cool whip and mini chocolate chips

 

Ingredients:

Servings:

30

• 36 Oreo cookies
• 6 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons cold milk
• 1 (12 ounce) container Cool Whip, divided
• 2 (4 ounce) packages chocolate instant pudding
• 3 1/4 cups cold milk
• 1 1/2 cups mini chocolate chips

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 before serving.

Here is the link to the full recipe:  http://www.food.com/recipe/chocolate-lasagna-502197

It was really simple and looks so yummy!  I hope it does well at the auction!

One last glimpse of the yumminess