Prepare the Cookie Base: Add whole Oreos (cream centers included) to a food processor and pulse until evenly crumbled. Set aside one cup of crushed Oreos for the topping. Mix the remaining crushed Oreo cookie crumbs with half a cup of melted butter or margarine. Press this mixture into an even layer in the bottom of a 9×13 pan. Place in the refrigerator to chill while preparing the next layer.

Create the Cream Cheese Layer: Using an electric mixer, combine eight ounces of cream cheese, eight ounces of Cool Whip, and one cup of powdered sugar until smooth and well-incorporated. Carefully spread this cream cheese mixture over the chilled chocolate cookie crust layer. Return the pan to the refrigerator to chill while preparing the pudding layer.

Mix the Pudding Layer: In a large bowl, combine both packages of instant pudding (vanilla and chocolate) with three cups of cold milk. Whisk until the mixture begins to thicken, about 2 minutes. Spread this pudding mixture evenly on top of the cream cheese layer, creating your third delicious layer.

Add the Final Layers: Spread the remaining 8 ounces of Cool Whip over the pudding layer in an even coating. Sprinkle the reserved cup of crumbled Oreos over the top. Finish by drizzling a light layer of chocolate syrup across the entire dessert. If desired, garnish with chocolate curls or small pieces of your favorite chocolate candy.

Chill Before Serving: Refrigerate the chocolate lasagna for at least 4 hours before serving to allow all layers to set properly and flavors to meld together. This dessert is best when thoroughly chilled.