Instructions

• Place 33 Oreo cookies in a food processor and pulse until they are fine crumbs. Remove and set aside a handful of the crumbs for sprinkling on top later; leave the rest in the processor bowl.
• With the food processor running, slowly pour in 1/4 cup melted unsalted butter and pulse until the crumbs are evenly moistened.
• Press the buttered cookie crumbs evenly into the bottom of a 9×13-inch glass baking dish using clean hands or an offset spatula. Refrigerate the crust while you make the next layers.
• In a large chilled bowl, combine 16 oz cold heavy whipping cream, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract. Beat with a stand mixer or hand mixer until soft peaks form.
• Divide the whipped cream into two equal portions (about 1 cup each). Set one 1-cup portion aside for the cream cheese layer and reserve the other 1-cup portion for the final topping.
• In a separate bowl, beat 16 oz cream cheese (room temperature) with 1/4 cup powdered sugar until smooth and free of lumps.
• Gently fold the reserved 1 cup of whipped cream into the cream cheese mixture until combined and smooth.
• Spread the cream cheese/whipped cream mixture evenly over the chilled Oreo crust. Return the dish to the refrigerator while you prepare the pudding layer.
• In a medium bowl, whisk together the 3.4 oz instant vanilla pudding mix and the 3.9 oz instant chocolate pudding mix with 4 cups cold milk for about 2 minutes, or until the mixture begins to thicken.
• Spread the combined pudding evenly over the cream cheese layer. Cover and refrigerate for at least 10 minutes to allow the pudding to set.
• Remove the dish from the refrigerator and spread the remaining 1 cup of whipped cream evenly over the pudding layer.
• Sprinkle the reserved handful of Oreo crumbs (Oreo crumbles) over the top as a garnish. Chill the assembled lasagna in the refrigerator for another 20 minutes before serving.