Prepare the Crust: In a medium bowl, combine the finely crushed chocolate cookies with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking pan. You can use a flat-bottomed measuring cup to help press it down tightly. Place the pan in the refrigerator while you prepare the filling.
Make the Creamy Filling: In a large bowl, whisk together the two boxes of pudding mix with the cold milk for about 2 minutes, or until the mixture begins to thicken. It will not be completely firm yet. In a separate bowl, beat the softened cream cheese with a hand mixer or a stand mixer until it is smooth and creamy. Gently fold the pudding mixture into the cream cheese until it is well combined and there are no streaks of cream cheese left. In a third bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding and cream cheese mixture until fully incorporated. The final filling will be light, airy, and luscious.
Assemble the Dessert: Remove the prepared crust from the refrigerator. Carefully and evenly spread the creamy filling over the chilled chocolate crust. Use a spatula to smooth the top. Place the pan back in the refrigerator to chill while you prepare the ganache topping.
Create the Ganache: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil. Remove the pan from the heat and add the chocolate chips and butter. Let the mixture sit for 5 minutes without stirring. After 5 minutes, begin to gently whisk the mixture until the chocolate is completely melted and the ganache is smooth, glossy, and uniform in color.
Finish the Dessert: Pour the warm ganache topping over the creamy filling layer. Use a spatula to gently and evenly spread the ganache from edge to edge, creating the smooth, slightly swirled finish seen in the image.
Chill and Serve: Return the pan to the refrigerator and allow the dessert to chill for at least 4 hours, or ideally overnight. This chilling time is essential for the filling to fully set and for all the layers to firm up, making it easier to slice and serve. Once chilled, cut the dessert into bars or squares and serve. It is a perfect make-ahead dessert that will keep well in the refrigerator for several days. This recipe provides a delicious and visually appealing treat that is sure to be a hit with anyone who tries it.
