Begin by crushing the Oreo cookies in a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin until fine crumbs form.

In a mixing bowl, combine the crushed Oreos with melted butter. Stir until the mixture resembles wet sand.

Press the Oreo mixture evenly into the bottom of a 9x13 inch baking dish to form the crust. Refrigerate while preparing the filling.

In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Fold in 1 cup of the whipped topping into the cream cheese mixture until well combined.

Spread the cream cheese layer evenly over the chilled Oreo crust in the baking dish.

In another bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until it thickens.

Pour the chocolate pudding layer over the cream cheese layer and spread it evenly.

Top the pudding layer with the remaining whipped topping, smoothing it out with a spatula.

Garnish with mini chocolate chips or crushed Oreos for added texture and flavor.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results before serving.