1 (14.3-ounce) package cream-filled chocolate sandwich cookies (about 36)
6 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (12-ounce) container frozen whipped topping, thawed, divided
2 (4-serving-size) packages instant chocolate pudding and pie filling
3 cups cold milk
1/4 cup mini chocolate chips
Directions1.Place cookies in a resealable plastic bag; using a rolling pin, finely crush cookies. Place in a medium bowl, add butter, and mix well. Press mixture into bottom of a 9- x 13-inch baking dish; chill until ready to use.
2.In a medium bowl, beat cream cheese, vanilla, and confectioners' sugar until smooth. Stir in 2 cups whipped topping. Lightly spread mixture evenly over cookie crust
3.In a large bowl, whisk together chocolate pudding and milk until thick. Evenly spread over cream cheese layer. Refrigerate 10 to 15 minutes, or until pudding is set.
4.Spread remaining whipped topping over pudding layer and sprinkle with chocolate chips. Refrigerate 4 to 6 hours, or until set.