6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup 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
Begin by crushing 36 Oreo cookies.
You may use a food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.
When the Oreos have turned into fine crumbs, you are 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 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.
Mix the cream cheese with a mixer until light and fluffy.
Add in 2 Tablespoons of milk, and sugar, and mix well.
Stir in 1 and 1/4 cups Cool Whip.
Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 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.
Allow the dessert to rest for about 5 minutes so that the pudding can firm up.
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.