Chocolate Lasagna - Brunch Folks

Prep Time: 15 mins

Chill Time: 30 mins

Total Time: 45 mins

1 pack of Oreo cookies (regular, not double stuffed; also, around 4 oz or 450 g pack should be fine; also, if you aren’t a fan of Oreos, go ahead with an equal amount of Biscoff cookies)
1 box instant vanilla pudding (around 5-ounce or 150 g should be fine)
1 box instant chocolate pudding (around 5-ounce or 150 g should be fine)
8 oz cream cheese (softened; but for those who are allergic to dairy products, please use cashew cream cheese or silken tofu pureed with soy milk)
16 oz cool whip (softened)
½ cup melted butter (use oats or coconut butter if you are allergic to dairy products)
3 cups milk (use an equal quantity of coconut milk if you are allergic to dairy products)
1 cup powdered sugar (you may use unrefined sugar to keep things a little healthier)
Chocolate syrup (if you are using Biscoff cookies in the recipe, use Biscoff spread instead)
Chocolate shavings (optional)

Layer 1-

Add Oreo cookies (whole) to the food processor and pulse until crumbled evenly. Set aside one cup of the crushed Oreo cookies for the topping.
Mix crushed Oreos with half a cup of melted butter.
Pat the crumble onto the bottom of a pan (preferably 9×13). Place in the refrigerator to chill.

Layer 2-

In a large bowl, mix together 8 ounces cream cheese, 8 ounces cool whip and one cup powdered sugar.
Spread this cream mixture over the cooled layer number 1. Place the pan back in the refrigerator to chill.

Layer 3-

Mix one pack of instant vanilla pudding and one pack of instant chocolate pudding together with three cups of cold milk.
Spread on top of the second layer.

Layer 4-

Now, spread the remaining Cool Whip over the third layer. Sprinkle the saved cup of crumbled Oreos on the Cool Whip layer.
Drizzle chocolate syrup over the entire cake in a very thin layer (to prevent it from getting too sweet).
Top it off with chocolate shavings.
Refrigerate until ready to serve.