Cookies and Cream Dessert Lasagna

Preheat oven to 350°F. Grease and flour 2, 8x8x2-inch square cake pans. Prepare cake mix according to package directions. Divide batter between prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted near the center of each comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Cut each cake in half horizontally.

For cream filling, in a large bowl beat the cream, cheese, powdered sugar, and vanilla with a mixer on medium until stiff peaks form. Fold in 3 cups chopped cookies. Remove 1 cup of the mixture.

For pudding filling, in a medium bowl whisk together the pudding mix and milk for 2 minutes until thickened.

To assemble, place one cake layer in a 2-quart square baking dish or on a platter. Top with 1/3 of the remaining cream filling. Spoon one-third of the pudding over cream layer; spread evenly. Place the fudge topping in a small bowl; stir to soften. Spoon 1/4 of the fudge topping over the pudding layer; swirl in. Repeat layers twice, pressing down lightly as you layer. Top with remaining cake layer, cut side down. Spread with remaining fudge topping and reserved cream. Sprinkle with coconut and 1/2 cup chopped cookies. Cover and chill for 4 to 24 hours.