Chocolate Lasagna

 INGREDIENTS 
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
 6 Tablespoon butter, melted 
1- 8 ounce package cream cheese, softened 
1/4 cup granulated 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


 DIRECTIONS
 Begin by crushing 36 Oreo cookies. I used my 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 further. 
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.