Red Velvet Dessert Lasagna

• Vegetarian

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 cup Chocolate chips, mini
  • 2 8 ounce containers Cool whip, Lite
  • 1 Food coloring, red
  • 1 cup Sugar

• Snacks

  • 1 package Oreos

• Dairy

  • 2 tbsp Butter
  • 1 8 ounce package Cream cheese, low fat
  • 4 oz Cream cheese
  • 3 cups Milk

• Desserts

  • 1 5.9 ounce packet Chocolate pudding, Instant

Found on thecookierookie.com

Description

Ingredients

• 1 package oreos
• 2 tablespoons butter, melted
• 1 8 ounce package low fat cream cheese, softened
• 1 cup sugar
• 1 8 ounce containers lite cool whip
• 1 teaspoon lemon juice
• 1 5.9 ounce packet instant chocolate pudding
• 3 cups cold milk
• 4 ounces cream cheese, softened
• red food coloring
• 1 8 ounce container lite cool whip
• 1 cup mini chocolate chips

Directions

• Preheat oven to 350. Spray a 9x13 baking dish with nonstick spray.
• Blend together the oreos and butter in a high powered blender or food processor until smooth.
• Pour the oreo mixture into the bottom of the dish and smooth it out to cover the bottom. Pat it down with a spoon or your fingers to pack it down as much as possible.
• Bake crust for 5-8 minutes or until slightly toasted.
• While crust is cooling, mix together the middle two layers.
• In one bowl, beat together the low fat cream cheese, sugar, cool whip, and lemon juice.
• In a separate bowl, beat together the pudding mix and milk. Beat for 2 minutes until the pudding thickens. Beat in the cream cheese and red food coloring. I used about 10 drops to achieve the color I wanted.
• Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula.
• Top with the red velvet layer, smoothing out that layer as well.
• Top with the remaining container of cool whip and sprinkle with mini chocolate chips.
• Chill in freezer or fridge for at least an hour before serving. You can serve it frozen or just chilled, depending on your preferences. Its delicious either way!
• Enjoy!