1 package regular Oreos (not Double Stuff)-about 36 cookies
6 T butter, melted
8 oz package cream cheese, softened
¼ c granulated sugar
2 T cold milk
12 oz tub Cool Whip, divided
2-3.9 oz packages Chocolate instant pudding
3 ¼ c cold milk
1 ½ c mini chocolate chips
Crush the Oreos. I used my food processor, but you could also place them in a large Ziplock bag and crush them with a rolling pin.
Transfer the Oreo crumbs to a large bowl. Stir in 6 T melted butter and use a fork to incorporate the butter into the crumbs.
When the butter is distributed, transfer the mixture to a 9x13 in baking dish.
Press the crumbs into the bottom of the pan.
Place the pan in the fridge while you work on the additional layers.
Mix the cream cheese with the mixer until light and fluffy.
Add in 2 T of milk and sugar and mix well.
Stir in 1 ¼ c cold milk.
Whisk for several mins 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 mins so the pudding can firm up further.
Spread remaining Coop Whip over the top.
Sprinkle mini chocolate chips evenly over the top.
Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.