Place Oreos (with cream center) into a food processor and pulse into fine crumbs. (You can also use a Ziplock bag and a rolling pin.)
Add melted butter and mix to combine.
Spread Oreo mixture into the bottom of a 9 x 13 inch baking dish. Use a spatula or measuring cup to press the crumbs evenly.
Place the baking dish into the fridge for at least 10-15 minutes.
Place the softened cream cheese into a medium-sized bowl. Using a hand mixer, beat the cream cheese until it’s soft and fluffy.
Add milk and powdered sugar and mix until combined.
Gently fold in one of the two Cool Whip containers into the cream cheese.
Take the baking dish out of the fridge and spread the cream cheese mixture gently on top of the Oreo crust.
Place the baking dish back in the fridge to chill for 15 minutes.
While the mixture is setting up, prepare the chocolate pudding according to the package instructions.
Remove the baking dish from the fridge and gently spread the chocolate pudding on top.
Place back in the refrigerator for at least 20 minutes.
Once the mixture is set, gently spread the other Cool Whip on the top and then sprinkle mini chocolate chips on top.
Set for another 20 minutes and then serve.