Hot Chocolate Lasagna: No-Bake Dessert for a Crowd

Instructions:

1. Pulse the 36 Oreo cookies in a food processor until they resemble fine, dark sand. Pour in the 85g of melted butter and 0.5g of salt, pulsing again until the mixture looks like wet soil.
2. Press this firmly into the bottom of your 9x13 pan.
3. In a medium bowl, beat the 225g of softened cream cheese with the 60g of powdered sugar, 60g of hot cocoa mix, and 30ml of milk. Use your hand mixer on medium speed until the mixture is pale brown and completely smooth. Stop frequently to scrape down the sides of the bowl.
4. Gently fold 225g of the whipped topping into the cream cheese mixture using a rubber spatula. Spread this velvety mousse over the chilled cookie crust until it reaches the very edges of the pan.
5. In a separate large bowl, whisk together the 220g of instant chocolate pudding mix and the 710ml of cold milk. Whisk vigorously for about 2 minutes until the whisk leaves faint tracks in the mixture. Let it sit for 3 minutes to thicken further before moving on.
6. Carefully pour the thickened pudding over the mousse layer. Use your offset spatula to smooth it out into an even sheet. Then, spread the remaining 225g of whipped topping over the pudding. This is your marshmallow fluff layer, so it's okay if it looks a bit billowy and rustic.
7. Scatter the 125g of mini marshmallows and 85g of semi sweet chocolate chips over the top. Cover the pan loosely with plastic wrap and slide it into the fridge. Let it chill for at least 4 hours. If you try to cut it sooner, the pudding will slide right off the mousse, and we want beautiful, defined layers.