Imperial Sugar
Dixie Crystals

Chocolate Lasagna



    1. In a food processor, finely crush 50 of the sandwich cookies. Pulse in melted butter, until combined. Press mixture evenly into bottom of a 9x13-inch pan. Set aside.
    2. In bowl of a stand mixer fitted with the paddle attachment, mix cream cheese and granulated sugar until smooth. Fold in 1 1/2 cups of whipped topping until evenly combined.
    3. Spread cream cheese mix on top of cookie crust. Set aside.
    4. In a separate bowl, combine dry pudding mix and milk on low speed for 30 seconds. Turn speed up to medium-high and mix for 2 minutes, or until pudding has thickened.
    5. Spread pudding on top of cream cheese mixture.
    6. Spread remaining whipped topping on top of pudding.
    7. Coarsely crush remaining cookies and sprinkle on top.
    8. Cover tightly with cling wrap and refrigerate for at least 4 hours or overnight.
    9. Serve chilled with chocolate sauce, if desired.
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups