1 pkg Oreo cookies-about 36 cookies (not double stuff)
6 tbls butter-melted
1 (8oz) cream cheese-softened
1/4 cup sugar
2 Tbls cold milk
1 (12 oz) tub Cool Whip-divided
2 (3.9 oz) pkgs chocolate instant pudding
3-1/4 cups cold milk
1-1/2 cups mini chocolate chips
Crush 36 cookies into fine crumbs (I used food processor, but you crush in a zip lock bag). Transfer crumbs to a large bowl, stir in the melted butter and stir with a fork to incorporate into the crumbs. When the butter is well distributed, transfer the mixture into a 9x13 baking pan. Press crumbs onto the bottom of the pan. Place pan in the fridge while you work on other layers. Beat the cream cheese with mixer until light and fluffy, add 2 Tbls milk and the sugar, mix well. Stir in 1-1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine pudding with 3-1/4 cups milk, whisk for several minutes until the pudding starts to thicken. Use spatula to spread mixture over previous cream cheese mixture. Allow the dessert to rest 5 minutes in fridge so pudding can firm up. Spread remaining Cool Whip over the top and sprinkle with chocolate chips over the top.
Place in freezer for 1 hour..or fridge 5 hours before serving.
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