Crust:

36 chocolate sandwich cookies, ground

½ cup butter, melted

Cocoa Cheesecake Layer:

½ cup butter, softened

8 oz. cream cheese, softened

1 t. vanilla

1 cup powdered sugar

5 (0.73 oz.) envelopes instant milk chocolate-flavored hot cocoa mix

1½ cups heavy whipping cream

Pudding Marshmallow Layer:

2 (3.8 oz.) boxes instant chocolate pudding mix

2¾ cups milk

1 cup mini marshmallows

Whipped Cream Layer:

1¼ cups heavy whipping cream or 2½ cups whipped cream

2 T. powdered sugar

Topping:

2 cups mini marshmallows

Chocolate topping or sweetened hazelnut cocoa spread

To make the crust, place whole cookies (with the filling) in a food processor and grind to fine crumbs. Stir in melted butter and press the mixture into the bottom of a 13-by-9-inch pan. Place in the refrigerator.

To make cocoa cheesecake layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth. In another bowl, beat heavy whipping cream and hot cocoa mix until stiff peaks form. Fold half of the hot cocoa cream into the cheesecake mixture, then fold in the other half, incorporating everything well. Remove the crust from the refrigerator and spread the cheesecake mixture over the crust. Set in refrigerator until firm.

To make the pudding marshmallow layer, whisk pudding mix and milk until it starts thickening. Stir in 1 cup mini marshmallows and spread over cocoa cheesecake layer. Place in refrigerator to set.

When pudding marshmallow layer is set, make whipped cream by beating 1¼ cups heavy whipping cream and powdered sugar until stiff peaks form. (Alternately, you can skip this step and just use 2½ cups prepared whipped cream.) Spread over pudding marshmallow layer and place in refrigerator a few hours or overnight.

Before serving, scatter 2 cups mini marshmallows over whipped cream layer. Serve drizzled with melted chocolate or sweetened hazelnut cocoa spread.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana