Mix cookie crumbs with melted butter. Transfer crumb mixture to a 9” spring form pan. Using a spatula press down the crumbs into the bottom and chill in the refrigerator while you are mixing the fillings.
Whip the cream cheese until it's fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 cup of whipped topping.
Split cream cheese mixture in half. With food coloring, color one half of mixture blue and the other half purple.
Spread the blue mixture over the crust, then spread the purple mixture on top of the blue. Return to refrigerator to chill.
Mix vanilla instant pudding with 2 cups cold milk. Whisk until the pudding starts to thicken, then add 1 cup of whipped topping. Mix until combined.
Split pudding mixture in half. With food coloring, color one half of mixture pink and leave the other half yellow.
Spread the yellow pudding mixture over the cream cheese layers. Spread the pink pudding layer over the yellow layer.
Cover with plastic wrap and chill for 4 hours.
Before serving, decorate top with whipped topping and sprinkles.
Keep your Unicorn Dessert Lasagna leftovers covered and refrigerated.
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