Hot Chocolate Lasagna

Place chocolate sandwich cookies in a large resealable bag and crush with a rolling pin until they form fine crumbs.

In a bowl, mix the cookie crumbs with melted butter until well combined.

Press the crumb mixture firmly into the bottom of a loaf pan to form the crust.

Bake the crust for 10-15 minutes to help it set. Let it cool completely before adding layers.

While the crust cools, place milk chocolate chips and white chocolate chips in a blender. Pulse until they form a coarse crumble. Set aside.

In a medium bowl, whisk together the chocolate instant pudding mix and cold milk for about 2 minutes, until it begins to thicken.

In a separate large bowl, whip 1 cup of heavy cream with the instant hot cocoa mix packets until stiff peaks form.

In another large bowl, whip the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form.

To assemble, spread the hot cocoa whipped cream evenly over the cooled crust.

Carefully pour and spread the prepared chocolate pudding over the hot cocoa layer.

Sprinkle about half of the chocolate chip crumble over the pudding layer.

Top with the plain whipped cream, spreading it evenly to cover the surface.

Garnish with the remaining chocolate chip crumble.

Refrigerate for at least 4 hours, or until firm, before slicing and serving.