INGREDIENTS 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies 6 Tablespoon 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 Chocolate Instant Pudding. 3 1/4 cups cold milk 1 and 1/2 cups mini chocolate chips DIRECTIONS 1. Begin by crushing 36 Oreo cookies. You can use a food processor for this, or you could also place them in a large Ziploc bag and crush them with a rolling pin. You are done when the Oreos have turned into fine crumbs. 2. 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 the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. 3. Mix the cream cheese with a mixer until light and fluffy. Add in the 2 Tablespoons of milk and 1/4 cup of sugar. Mix well. Stir in 1 1/4 cups of Cool Whip. Spread this mixture over the crust. 4. In a bowl, combine chocolate instant pudding with 3 1/4 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. Return the dessert to the refrigerator for about 5 minutes so that the pudding can firm up. 5. 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.