Start by crushing the Oreo cookies into fine crumbs. You can use a food processor or simply place them in a zip-top bag and crush them with a rolling pin. Keep those centers intact!
In a medium bowl, combine the cookie crumbs with the melted butter until everything is well mixed.
Once combined, press this mixture firmly into the bottom of a 9 x 13 baking dish. Use a spatula or the bottom of a measuring cup to ensure it’s even.
Next, in the same bowl, beat the cream cheese until it’s light and fluffy. Gradually add the 2 tablespoons of milk and sugar, mixing well.
Carefully fold half of the Cool Whip into the cream cheese mixture with a spatula until it’s smooth and creamy.
Spread this dreamy cream cheese mixture over your cookie crust. Pop this into the fridge to chill for about 10 minutes.
In a large bowl, whisk together the pudding mixes and 3 1/4 cups of milk. Beat on medium speed until it begins to thicken.
Layer this pudding mixture evenly over the cream cheese layer and chill for an additional 10 minutes.
Once it’s set, spread the remaining Cool Whip over the top. Then, sprinkle the mini chocolate chips to add a delightful crunch.
Cover your masterpiece with plastic wrap and allow it to chill in the fridge for at least 4 hours or an hour in the freezer before slicing.