Chocolate Lasagna

Ingredients:

For the crust:

For the cheesecake layer:

For the chocolate pudding layer:

3 1/4 cups (780ml) cold whole milk
7.8 ounces (220g) instant chocolate pudding mix (2 packages of 3.9 oz or 110g each)

For the topping:

Make the Oreo crust: Add Oreos to a food processor and process into fine crumbs. Transfer crumbs to a mixing bowl. Add melted butter and mix until combined. Press crumb mixture firmly into a 9×13 inch baking dish to form an even layer. Refrigerate while preparing next layers.
Make the cheesecake layer: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Gently fold in refrigerated whipped topping. Spread cheesecake mixture evenly over chilled Oreo crust. Refrigerate again.
Make chocolate pudding layer: In a mixing bowl, whisk together cold milk and chocolate pudding mix for 2 minutes until thickened. Spread chocolate pudding evenly over cheesecake layer. Refrigerate for 30 minutes until set.
Top with whipped cream: Spread refrigerated whipped topping evenly over the chocolate pudding layer.
Garnish: Sprinkle reserved Oreo cookie crumbs over the top. Refrigerate at least 2 hours before slicing and serving. Garnish slices with grated chocolate if desired.

Refrigerate any leftovers. Enjoy!

Be sure to let the cream cheese soften fully before making the cheesecake layer for best results.
Use whole milk for the pudding layer. Non-fat or low-fat milk may cause it to not set up properly.
Refrigerate each layer before adding the next to help firm it up.
When spreading on layers, use an offset spatula to create smooth, even layers.
Garnish with extra crushed Oreos, chocolate shavings, mini chocolate chips, fresh berries, etc.
Store leftovers in the refrigerator for up to 5 days.