Chocolate lasagna / quilting project

Hello.... Today was a lazy Sunday ... Just relaxing ...

Sun going down on a nice Sunday evening...

Doing a quilting project... 3 down 25 to go...
They are very tiny project... 3" inch square... Each month I get a block and make them until the last block is  done then gotta make a border and background....  So far I did three blocks... Two kinds of block called vice versa... You will notice each time I post a blog about the blocks of quilts.. So here are the first three blocks....

Now you see vice versa quilt block.... Tiny project for each block..... 

And here here the recipes for chocolate lasagna ........ Enjoy... It was a good dessert which I like to called it.....  Guilty Dessert.... :)

Chocolate Lasagna anyone?

Chocolate Lasagna www.pamperedchef.biz/CarolynCooks2 INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies 

6 Tablespoon butter, melted 

1- 8 ounce package cream cheese, softened 

1/4 cup granulated sugar 

2 Tablespoons cold milk 

1- 12 ounce tub Cool Whip, divided 

2 – 3.9 ounce packages Chocolate Instant Pudding. 

3 1/4 cups cold milk 

1 and 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.

Have a great evening.....