* To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
* To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
* Mix in instant milk chocolate powder Fold in the cool whip. Then, spread over the crust and set in the fridge or freezer to firm.
* For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
* When pudding layer has set, Spread cool whip on top of pudding layer and place in the fridge for a few hours or better overnight.
* Before serving sprinkle 2 cups of mini marshmallows over the top.
* Serve drizzled with melted chocolate
* Store leftovers in the fridge.
Notes
Hot Chocolate Lasagna is the best next day when it firms completely overnight in the fridge. You can make it 2-3 days ahead.