Step 1

In a food processor, or in a plastic bag with a rolling pin, crush the Oreo cookies into crumbs. In a medium bowl, add Oreo crumbs and melted butter and stir to combine.

Step 2

Pour into a 9-inch by 13-inch baking dish. Using the bottom of a measuring cup, press the crust firmly and evenly into the bottom of baking dish.

Step 3

In a standing mixer fitted with the paddle attachment, or with an electric mixer, add cream cheese and beat until fluffy. Add sugar and 2 tablespoons of milk and beat until combined.

Step 4

Stir in half of the whipped topping (about 8 ounces) to cream cheese mixture. Spread cream cheese mixture over cookie crust and refrigerate to set, about 10 minutes.

Step 5

While the cream cheese layer is chilling, using a standing mixer fit with the paddle attachment, or with an electric mixer, on medium speed add instant pudding and remaining 3 1/4 cups milk. Beat until mixture begins to thicken, about 5 minutes.

Step 6

Spread pudding mixture over chilled cream cheese layer and refrigerate to set, about 10 minutes.

Step 7

Once set, gently spread remaining 8 ounces whipped topping over pudding layer and garnish with mini chocolate chips.  Cover loosely with cling wrap and chill for 4 hours, or freeze for 1 hour. Cut into slices and serve.