1 5.1-ounce box instant vanilla pudding
1 5.1-ounce box instant chocolate pudding
1 14.3 oz package of Oreo cookies regular, not double stuffed
8 oz cream cheese softened
16 oz cool whip softened
½ cup melted margarine or butter
3 cups milk
1 cup powdered sugar
Optional topping: Chocolate curls or your favorite chocolate candy
Add whole Oreos to food processor and pulse until crumbles are even. Set aside one cup of the crushed Oreos for the topping.
Mix crushed Oreos with half a cup of melted margarine. Pat onto the bottom of a 9×13 pan. Place in the refrigerator to chill.
Mix 8 ounces cream cheese, 8 ounces Cool Whip and one cup powdered sugar together.
Spread the mixture over cooled first layer. Place back in the refrigerator to chill.
Mix one package instant vanilla pudding and one package instant chocolate pudding together with three cups of cold milk. Spread on top of the second layer.
Finally, spread 8 ounces of Cool Whip over the third layer. Sprinkle with remaining crumbled Oreos.
Drizzle a light layer of chocolate syrup over the entire cake.
Top with chocolate curls or your favorite chocolate candy chopped into small pieces, if you like. Refrigerate until ready to serve.