In a deep 8x6 inch (20x15 cm) pan, add the following by layers.
In the baking dish combine the crumbs and melted butter, press down firmly in the pan, with the back of a spoon or even the bottom of a glass. Place the pan in the fridge to chill for approximately 15-20 minutes.
In a large bowl combine the mascarpone, cream and powdered sugar, whip until very thick. Spread on top of cookie base. Place the pan in the fridge to chill for about 15-20 minutes.
In a large bowl combine the chocolate pudding package and milk beat as instructed on package (do not add extra milk). (If using homemade chocolate pudding, then be sure to let it cool completely before spreading over the 2nd layer). Spread over 2nd layer. Again refrigerate for about 15-20 minutes.
In a large bowl beat the cream until stiff peaks form, then spread over the 3rd layer. Refrigerate for at least 3-4 hours or overnight. Sprinkle with chocolate flakes before serving.
If you prefer you can substitute the chocolate wafter cookies with oreo cookies.Be sure to chill the dessert before serving so the the layers set.You can substitute the mascarpone with cream cheese.You can use homemade chocolate pudding, this is a great recipe although it should be doubled to make this Chocolate Lasagna and let it cool completely before adding it on the 2nd layer.If you don’t want to use chocolate flakes or curls, then you could use chocolate chips or even more crushed cookies.The dessert should be covered well and stored in the refrigerator, it will last up to 5-6 days in the fridge it can also be frozen, covered well or in a freezer safe container for up to 2 months.