1 package (36 cookies) Oreos
6 Tablespoons butter, melted
1 brick (8 oz) cream cheese, at room temp
1/4 cup sugar
3 1/4 cups milk, plus 2 Tablespoons, divided
1 tub (12 oz) Cool Whip, divided
2 (3.9 oz) packages instant chocolate pudding
mini chocolate chips
Use a food processor (or a zip top bag and rolling pin) to crush the Oreos into fine crumbs.
In a medium bowl, pour the cookie crumbs and melted butter. Stir until well combined.
Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to press the crumbs evenly through the dish.
In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add the 2 tablespoons of milk and sugar and mix well.
Use a spatula to divide the Cool Whip in half and fold it into the cream cheese mixture.
Spread the cream cheese mixture over the cookie crust and place it in the refrigerator to set for about 10 minutes.
While it’s in place, in a large bowl, add the pudding mixtures and 3 1/4 cups of milk and beat on medium until it starts to thicken.
Spread the pudding mixture over the cream cheese layer. Return to the refrigerator to set for another 10 minutes.
Once set, gently spread the remaining Cool Whip on top and sprinkle with mini chocolate chips.
Cover with plastic wrap and let cool for at least 4 hours in the refrigerator or 1 hour in the freezer before slicing.