In a food processor, pulse the cookies until they form fine crumbs. Add the sugar and melted butter, then pulse until well combined. Press the mixture into the prepared pan and refrigerate while you prepare the other layers.

Prepare the Hot Cocoa-Cream Cheese Layer:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. In a separate bowl, beat the butter and cream cheese together until smooth. Add the hot cocoa mix and beat until fully incorporated. Gently fold the whipped cream into the cream cheese mixture. Spread the mixture evenly over the crust and return the pan to the refrigerator while preparing the next layer.

Prepare the Chocolate Pudding Layer:

In a large bowl, whisk together the pudding mix and milk until smooth and thickened. Stir in the hot cocoa mix and fold in the mini marshmallows. Spread this mixture evenly over the Hot Cocoa-Cream Cheese Layer and refrigerate for about 30 minutes or until the pudding layer is nearly set.

Whip the 2 1/3 cups of heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread this whipped cream over the Chocolate Pudding Layer in an even layer.

Chill the dessert for at least 4 hours, allowing it to fully set.

Once ready to serve, sprinkle the top of the dessert with marshmallows. In a medium microwave-safe bowl, combine the remaining 2 tablespoons of heavy cream and chopped chocolate. Microwave in 20-second intervals, stirring between each, until smooth and melted. Drizzle the chocolate over the marshmallows. Serve immediately.