Chocolate Lasagna

This picture does not do this recipe justice!  I made this for Josh's 8th grade banquet and didn't get to bring any home because it was all gone.  So I couldn't get a picture of an individual piece.  I guess I will have to make it again and post a picture of an individual piece then.  But you can take my word for it that it is quite tasty!  

Here is the lusious piece of chocolate lasagna!

1 pkg. regular Oreo cookies (not double stuff)
6 T. butter, melted
1 - 8 oz. pkg. cream cheese, softened
1/4 c. granulated sugar
2 T. cold milk
1 - 12 oz. tub Cool Whip, divided
2 - 3.9 oz. pkgs. chocolate instant pudding
3 1/4 c. cold milk
1 1/2 c. mini chocolate chips (I just shaved some chocolate over the top)

1.  Begin by crushing 36 Oreo cookies.  I used my food processor for this.  When the Oreos have turned into fine crumbs, you are done.
2.  Transfer the Oreo crumbs to a large bowl.  Stir in 6 T. melted butter and use a fork to incorporate the butter into the cookie crumbs.  When the butter is distributed, transfer the mixture to a 9x13" 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 T. of milk and sugar, and mix well.  Stir in 1 1/4 c. Cool Whip.  Spread this mixture over the crust.
4.  In a bowl, combine the chocolate instant pudding with 3 1/4 c. cold milk.  Whisk for several minutes until the pudding starts to thicken.  Use a spatula to spread the mixture over the previous cream cheese layer.  Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5.  Spread the remaining Cool Whip over the top.  Sprinkle mini chocolate chips (or shaved chocolate) evenly over the top.  Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.