Preheat oven to 350°F, line a 9x13-inch pan with foil, and spray with non-stick spray.

Mix cookie dough and cocoa powder until fully incorporated, then press into the prepared pan.

Bake for 10-12 minutes, then cool for 15 minutes.

Prepare pudding by mixing the pudding powder with milk and beating until thickened.

Spread pudding evenly over the cooled cookie crust.

Beat the softened cream cheese until fluffy, then add marshmallow creme and mix well.

Fold in Cool Whip until smooth.

Gently stir in half of the Oreo cookies, then spread the mixture over the pudding layer.

Sprinkle remaining Oreo cookies on top.

Cover and refrigerate for at least 4 hours or overnight.

Just before serving, drizzle hot fudge over the top and serve immediately.