Ingredients
Cooking spray
2 c. chocolate graham cracker crumbs, finely crushed
2 tbsp. granulated sugar
1/3 c. butter, melted
1 (4-oz.) box BAKER’S White Chocolate, broken into pieces
4 candy canes, broken into pieces
1/2 c. JET-PUFFED Miniature Marshmallows
4 c. milk
1 (3.4-oz.) box JELL-O Instant Vanilla Pudding Mix
1 (3.8-oz.) box JELL-O Instant Chocolate Pudding Mix
1 (3.4-oz.) box JELL-O Instant Vanilla Pudding Mix
2 c. COOL WHIP, thawed
Preparation
Step 1Make the crust: Preheat the oven to 375º. Grease a 9”-x-9” baking pan with cooking spray and line with parchment paper. Step 2In a small bowl, mix together the cookie crumbs, sugar, and butter. Press well into the bottom of the pan and bake for 10 minutes. Step 3Make the bark: Meanwhile, line a small sheet tray with parchment or wax paper. Melt chocolate in microwave on high for 20 second intervals until melted. Stir well and pour into the prepared pan. Using a small offset spatula, spread to about ⅛-inch thick, then top with candy canes and marshmallows. Refrigerate to chill and harden. Step 4Assemble the lasagna: In a medium bowl, whisk 1 box vanilla pudding mix with 1½ cups of milk for 2 minutes. Pour over crust spread into an even layer. Refrigerate for 10 minutes. Step 5Whisk chocolate pudding mix with 1 ½ cups of milk mixture for 2 minutes. Pour over the vanilla pudding layer and spread into an even layer, then refrigerate for another 10 minutes. Whisk remaining 1 cup of milk with the remaining box of pudding mix. Quickly fold in 2 cups COOL WHIP and spread evenly over the chocolate pudding layer. Step 6Break up bark and place the chunks all over the top of the lasagna. Refrigerate overnight before serving.
Have you made this yet? Let us know how it went in the comments below! Sponsored by JELL-O
