Spray a 9 X 13-inch baking dish with nonstick cooking spray
Crush Oreos (1 package) then add melted butter (6 tablespoons) and mix until well combined. Press Oreo mixture evenly into the prepared baking dish. Place in the fridge while you make the next layers.
In a medium mixing bowl, mix the cream cheese (8 ounces) with a hand-held electric mixer until light and fluffy. Add 2 tablespoons of the cold milk and the sugar (1/4 cup) and mix until well combined. Gently fold in 1 (8-ounce) tub of Cool Whip; spread evenly over the Oreo crust.
In another medium mixing bowl, mix together the chocolate instant pudding mixes (2 boxes) and 3 1/4 cups of cold milk. Stir the mixture until pudding begins to thicken. Spread the pudding over the Oreo crust. Place in the fridge for 5-10 minutes, so the pudding layer can firm up more.
Spread the remaining 8-ounce tub of Cool Whip over the top of the pudding layer. Sprinkle the top evenly with mini chocolate chips (1 cup) and 1 cup of crushed Oreos. Place in the fridge for 4-6 hours before serving.
Notes
Oreos: When making the Oreo crust you use the whole cookie, wafers, and cream center.
Pudding: Don't skip the refrigeration of the pudding in step #4. You want the pudding layer to firm up a bit before proceeding with the recipe.