Chocolate Lasagna

 Ingredients
1 package regular Oreo Cookies (not double stuff) -about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2- 3.9 ounce package chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips

Directions
1. 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.

2. Transfer the Oreo crumbs to a large bowl.  Stir in 6 tablespoons melted butter and use the fork to incorporate the butter into the cookie crumbs.  When the butter is distributed, transfer the mixture to a 9x13 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.

3.  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. 

4. 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 that the pudding can firm up further.

5. Spread the remanining Cool Whip over the top.  Sprinkle mini chocolate ships evenly over the top.  Place in the freezer for 1 hour or the refrigerator for 4 hours before serving.