1 package of regular Oreos (about 56 cookies)
6 tablespoons butter, melted
1-8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons cold milk
1-12 ounce tub cool whip, divided
2-3.9 ounce packages of chocolate instant pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
Begin crushing 36 Oreo cookies. When Oreos have turned into fine crumbs you're done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When butter is distributed, transfer the mixture to a baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while working on the additional layers.
In a bowl, combine chocolate instant pudding with 3 1/3 cups 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 further.
Spread the remaining cool 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.