Chocolate Lasagna

Start by placing the sandwich cookies into a large plastic ziploc baggie. Use a rolling pin or other hard object to crush up the cookies in the bag until they become fine crumbs. Pour the crumbs into a medium mixing bowl and add the melted butter. Mix well to combine.
Press the buttered cookie crumbs into the bottom of a 9x13 baking dish. Stick this in the fridge to cool completely.
In a medium mixing bowl, add the cream cheese, vanilla, powdered sugar and beat that together with a hand or stand mixer until smooth. Add 2 cups of the thawed whipped topping, and fold everything together until combined.
Add the cream cheese topping on top of the cookie crust lined baking dish. Spread the cream around to even it out. Set this in the fridge while you work on the next layer.
In a large mixing bowl, add the chocolate pudding powder and cold milk and whisk until it thickens up and is combined. Put the pudding in the fridge, and allow it to set up for 10-15 minutes.
Take the baking dish and pudding out of the fridge and add the chocolate pudding on top of the cream cheese layer. Spread it out evenly with a spatula.
Add the remaining whipped topping on top of the chocolate pudding layer and spread evenly. Sprinkle on some chocolate chips, chocolate curls, and crushed oreo bits over the top. Cool in the fridge for at least 4-6 hours (overnight is ideal) or until set, remove, slice and enjoy!