1 pkg. regular Oreo cookies
6 Tbsp. butter, melted
8 oz. pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. cold milk
12 oz. Cool Whip, divided
3.9 oz. chocolate instant pudding
3 1/4 c. cold milk
1 1/2 c. mini chocolate chips
Crush Oreo cookies; transfer to large bowl. Stir in melted butter.
Press into baking dish. Place in fridge.
Mix cream cheese with mixer until fluffy. Add 2 tablespoons milk and
sugar; mix well. Stir in 1 1/4 cups Cool Whip. Spread over crust.
Combine pudding and 3 1/4 cups milk; whisk until it thickens. Spread
over cream cheese. Allow to rest 5 minutes to firm. Spread
remaining Cool Whip over top. Sprinkle mini chocolate chips. Place
in freezer 1 hour, or refrigerator 4 hours, before serving.
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