1 Pkg. Regular Oreo Cookies (not double stuff) - about 36 cookies
6 tbsp. Butter, melted
8 oz. Cream Cheese, softened
¼ c. Sugar
2 tbsp. Cold Milk
12 oz. Cool Whip, divided
2 - 3.9 oz. Chocolate Instant Pudding
3 ¼ c. Cold Milk
1 ½ c. Mini Chocolate Chips
Begin by crushing 36 Oreo cookies, I use my food processor for this, but you can use a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you're done.
Transfer Oreo crumbs to a large bowl. Stir in 6 tbsp. melted butter and use a fork to incorporate the butter in the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13 baking dish.
Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the other layers.
Mix the cream cheese with the mixer until light and fluffy. Add in 2 tbsp. of milk and sugar, and mix well.
Stir in 1 1/4 cup Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 1/4 c. cold milk. Whisk for several minutes until the pudding starts to thicken.
Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top.
Place in freezer for 1 hour or the refrigerator for 4 hours before serving.