1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package unsweetened cocoa powder
1 tablespoon water
1 (3.4 ounce) package instant chocolate pudding mix
1/2 cup water
1 (3.3 ounce) package instant chocolate flaked chocolate covered walnut halves
1/4 cup butter
1 cup powdered sugar
1/2 cup dark corn syrup
3 tablespoons water
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the chocolate cookie crumb mixture and water. Gradually stir in the gelatin and pudding mix. Fold in the rolled oats, then stir in the remaining pudding, water and 1/2 the chocolate chips. Pour into prepared pan, rotating the pan halfway through to coat the bottom of the pan.
Place half of the pudding into the refrigerator 8 hours, or overnight, before serving.
Spread 1 cup of the cream over the top of the pudding layer, then sprinkle the remaining cream over the top. In a small bowl, combine the remaining chocolate chips, corn syrup and 3 tablespoons water. Spread this over the pudding layer and on top of the whipped topping, covering completely.
Bake in the preheated oven for 20 minutes, or until the top springs back when lightly tapped. Cool completely before serving.