Step‑by‑Step Instructions for Cookie Lasagna

• Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the graham cracker crumbs and melted butter until fully mixed. Press this mixture into the bottom of a 9x13 inch baking dish. Bake for 8 to 10 minutes until lightly golden, then let it cool completely.
• In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the vanilla extract and mix until well incorporated.
• In a clean bowl, whip the heavy whipping cream until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff peaks are achieved.
• Gently fold the whipped cream into the cream cheese mixture until well combined.
• Spread half of the chocolate cream mixture evenly over the cooled graham cracker crust.
• Sprinkle a layer of semi-sweet chocolate chips over the chocolate cream mixture, then add the crushed nuts.
• Spread the remaining chocolate cream mixture over the chocolate chip and nut layer.
• Top with another layer of semi-sweet chocolate chips and crushed nuts, then drizzle with chocolate syrup and optionally dust with cocoa powder.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
• Once chilled, cut the Cookie Lasagna into squares and serve.