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

Preparation:
1. Crush 36 Oreo cookies into fine crumbs.
2. 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.
3. 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.
4. Mix the cream cheese with a mixer until light and fluffy.
5. Add milk and sugar to cream cheese, and mix well.
6. Stir in 1 and 1/4 cups Cool Whip.
7. Spread cream cheese mixture over the crust.
8. 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.
9. Use a spatula to spread the mixture over the previous cream cheese layer.
10. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
11. Spread the remaining Cool Whip over the top and sprinkle evenly with mini chocolate chips
12. Place in the freezer for 1 hour, or the refrigerator for 4 hours, before serving.