Crush the Oreos: Place the Oreos in a food processor and blend until you achieve fine crumbs.

Mix the crust: Transfer these crumbs to a bowl and pour in the melted butter. Mix until combined.

Form the base: Press the Oreo mixture into the bottom of a 9x13 dish and chill it in the refrigerator for 5 minutes.

Prepare the cream cheese layer: In a large bowl, beat the cream cheese using a hand blender on medium speed. Add heavy cream, vanilla extract, and confectioners’ sugar until fully combined.

Fold in Cool Whip: Gently fold in 8 oz of Cool Whip into the cream cheese mixture.

Spread the cream cheese layer: Evenly spread this mixture over the chilled Oreo crust and refrigerate for 10 minutes.

Make the pudding layer: In another bowl, mix the instant chocolate pudding with cold milk. Blend at low speed until the pudding thickens.

Layer the pudding: Once thickened, evenly spread the pudding mixture over the cream cheese layer and refrigerate again for 10 minutes.

Add the final layer: After the pudding has set, gently spread the remaining Cool Whip on top. Sprinkle crushed Oreos and chocolate curls (if using) to finish.

Chill before serving: Refrigerate for at least 1 hour for all layers to set, then slice into squares and serve.