Chocolate Lasagna

Ingredients

• 2 packages Schär Chocolate Honeygrams (30 cookies)
• 6 tbsp butter (melted)
• 8 oz. cream cheese (softened)
• ½ cup granulated sugar
• ½ tsp pure vanilla extract
• 2 tbsp milk
• 12 oz. Cool Whip (divided)
• 7.8 oz. gluten-free instant chocolate pudding (2 packages )
• 3¼ cups milk
• 1 cup gluten-free mini chocolate chips

Steps

1. 1

   Spray a 9×13 dish with gluten-free cooking spray.

2. 2

   Crush the Chocolate Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands.

3. 3

   Add the crushed Chocolate Honeygrams to a medium-sized bowl. Pour melted butter over the and stir to combine.

4. 4

   Press the Chocolate Honeygrams mixture into the bottom of the baking dish and place in the refrigerator while you work on the next step. (about 5 minutes)

5. 5

   In a medium-sized bowl, whip the cream cheese with your mixer until fluffy. Add the granulated sugar, pure vanilla extract, and 2 tbsp of cold milk' mix until nice and smooth.

6. 6

   Stir 1 cup of Cool Whip into the cream cheese mixture.

7. 7

   Spread the cream cheese mixture over the cold crust. Place the baking dish back into the refrigerator while you start the next step (about 5 minutes).

8. 8

   In a separate bowl, mix the chocolate pudding and cold milk. Mix until the pudding starts to firm up and looks thick.

9. 9

   Spread the chocolate pudding over the cream cheese layer. Place the baking dish back in the refrigerator for another 5-10 minutes to allow the pudding to set.

10. 10

    Once the pudding has set, spread the remaining Cool Whip on top. Sprinkle with the mini chocolate chips, cover with plastic wrap, and refrigerate for 3-4 hours to set. You can speed up the process by freezing the dessert for 1 hour. Enjoy!