Begin by crushing the 36 chocolate sandwich creme cookies. You will want them to be crushed into fine crumbs. Transfer the cookie crumbs to a large bowl.

Stir in 6 tablespoons melted butter and thoroughly mix the butter into the cookie crumbs. When the butter is mixed in, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the dish. Place the dish in the refrigerator for now.

With a mixer, mix the cream cheese until light and fluffy. Add in 2 Tablespoons of milk and the sugar and mix well. Stir in 1 and 1/4 cups Cool Whip until blended. Layer this over the crust.

Whisk the instant chocolate pudding with 3 and 1/4 cups cold milk in a bowl until it starts to thicken. With a spatula, spread the mixture over the white layer. Let it rest for about 5 minutes to allow the pudding to set.

The last layer is the Cool Whip layer and it gets spread over the chocolate layer. Sprinkle mini chocolate chips over the top. Freeze for 1 hour or refrigerate for 4 hours before serving.