CHOCOLATE LASAGNA

I made these with ribs #2 and it went really well i am thinking about having a  LASAGNA night and having this for dessert. i hope that you like it!

CHOCOLATE LASAGNA

 

 

Author: Sugar n' Spice Gals

Recipe type: Dessert

Serves: 12

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• ¼ cup granulated sugar
• 2 Tablespoons cold milk1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3¼ cups cold milk
• 1 and ½ cups mini chocolate chips

INSTRUCTIONS

1. Put 36 Oreo cookies in a food processor and crush the oreos until they have turned to fine crumbs. You can also place them in a large ziplock bag and crush them with a rolling pin or smashing them with your hands. (You can also use the magic bullet)
2. Put the Oreo crumbs to a large bowl and stir in 6 tablespoons melted butter and use a fork to mix the butter into the cookie crumbs. When the butter is mixed in, put the mixture to a 9 x 13 inch baking dish. Press down the crumbs into the bottom of the pan. Let the crust sit in the refrigerator while you mix up the rest of the ingredients.
3. Mix the cream cheese with a mixer until it's fluffy. Add 2 Tablespoons of milk, and the sugar, and mix well. Stir in 1 and ¼ cups Cool Whip. After you have mixed all those ingredients together then spread what you have just mixed up over the crust.
4. In a medium size bowl, mix the chocolate instant pudding with 3 and ¼ cups cold milk. Whisk with hand or hand mixer 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 sit for 5-10 minutes so that the pudding can better firm up.
5. Take the remaining Cool Whip and spread over the top of your layers. Finish off by sprinkling mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving

RIBS #2

I used Costco's seasoned St.louis ribs and they were so good! If you want ribs have some now!
I got this recipe from DeDa Studios.
Debbie's St. Louis Ribs...
One good size slap of St. Louis Ribs
Season the St. Louis Ribs with:
      Sprinkle with Worchester Sauce (About 2 tablespoons)
      Lawry's Seasoning Salt
      Emeril's  Seasonsing Salt
      Crushed Garlic
 Add about 6 oz of water to the crock pot

Turn Crock Pot on High for about 6 hours      then Low until you are ready to place the St. Louis Ribs in the oven.

About 15 minutes before you are ready to eat ...cover a baking sheet with Reynolds wrap ( I purchased the new Non-Stick Reynolds Wrap....I love it)
Place cooked St. Louis Ribs on the foil
Paint with your favorite BBQ Sauce - paint both sides (I use Two Fat Guys Sauce)
Cook at 350 degrees for about 10 minutes 
Finished!


Since I know very little about anything cooking..my hubby is the cook in the family...I thought I would do a little research about the St. Louis Ribs ...here is what I found out!


St Louis Cut - This is a sparerib that has been trimmed to remove the tips or brisket end of the spareribs. There is also a flap of meat called the skirt on a full rack of spareribs that is removed. The result is a fairly flat rack of ribs that is easier to handle, looks nicer, and cooks up more evenly.