Add the sandwich cookies to a food processor and pulse to fine crumbs. Set aside one cup for garnish. Place the remaining cookie crumbs in a mixing bowl with melted butter and mix well. Press into the bottom of a 9x13 baking pan, then place in the refrigerator to chill.
14.3 ounces chocolate sandwich cookies, ½ cup unsalted butter
Beat the cream cheese and powdered sugar in a medium bowl with a hand mixer until light and fluffy, about 2-3 minutes. Add 1⁄4 cup of the milk and mix well. Fold in 1½ cups of the whipped topping. Spread the mixture over the cookie crust and return to the refrigerator for 45 minutes.
In a large bowl, combine the chocolate pudding mix with three cups of cold milk, whisking for several minutes until thickened. Spread on top of the second layer and return to the refrigerator for 20 minutes.
5.9 ounces instant chocolate pudding
Spread the remaining whipped topping on the top, then place in the freezer for 1 hour or in the refrigerator for 4 hours before serving. Garnish with chocolate curls, if desired, and serve.
Chocolate curls
Notes
Be sure to scrape down the side of the bowl when mixing so you can fully incorporate the ingredients.
Make sure you refrigerate each layer long enough so that they stay separate layers.
Make sure your cream cheese is softened before mixing; if it is not softened it will not mix very well and will be lumpy.
Nutritional information does not include optional ingredients.
Storage: Store chocolate lasagna in an airtight container in the refrigerator for up to 2 days.