Red velvet dessert lasagna

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

Instructions 1. Preheat oven to 350. Spray a 9x13 baking dish with nonstick spray. 2. Blend together the oreos and butter in a high powered blender or food processor until smooth. 3. 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. 4. Bake crust for 5­8 minutes or until slightly toasted. 5. While crust is cooling, mix together the middle two layers. 6. In one bowl, beat together the low fat cream cheese, sugar, cool whip, and lemon juice. 7. 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. 8. Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula. 9. Top with the red velvet layer, smoothing out that layer as well. 10. Top with the remaining container of cool whip and sprinkle with mini chocolate chips. 11. Chill in freezer or fridge for at least an hour before serving. You can serve it frozen or just chilled, depending on your preferences. It's delicious either way! 12. Enjoy!

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