Step 1

Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs. Do not scrape out the centers.

Step 2

Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.

Step 3

Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.

Step 4

In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.

Step 5

Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.

Step 6

Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.

Step 7

While it's setting, to a large bowl, add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.

Step 8

Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.

Step 9

Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

Step 10

Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.