Crush cookies and mix with melted butter. Press into a 9×13-inch pan and refrigerate.
Beat cream cheese until fluffy. Mix in sugar and 2 tbsp milk. Fold in 1¼ cup whipped topping.
Spread cream cheese layer over crust and refrigerate.
Mix pudding with 3¼ cups milk until thick. Spread over cream layer and chill for 10 minutes.
P id=”instruction-step-5″>5. Spread remaining whipped topping on top. Sprinkle with chocolate chips.
P id=”instruction-step-6″>6. Refrigerate for at least 4 hours before serving.
