1 package Oreos (36 cookies)
6 Tablespoons melted butter
8 ounces softened cream cheese
¼ cup sugar
2 Tablespoons milk
12 ounces Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding
3¼ cups cold milk
1 and ½ cups mini chocolate chips
Pulse oreos in the food processor until crumbs.
Stir with the butter and press into a 9 x 13 inch pyrex or baking dish.
Chill a few minutes.
Meanwhile, in a mixer, beat cream cheese fluffy.
Add the 2 T. milk & sugar.
Add 1 and ¼ cups Cool Whip.
Spread this mixture over the chilled crust.
In another bowl, whisk chocolate puddings with the 3 and ¼ cups milk until it thickens.
Spread this over the cream cheese layer.
Chill 5 mins.
Spread the rest of the Cool Whip on the top and sprinkle with the mini chocolate chips.
Chill several hours or over night before cutting!