For topping: mini chocolate chips or crushed oreos
Crush Oreo's in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press mixture into the bottom of a 9x13" dish and place in the freezer or refrigerator for 5 minutes.
In a medium-sized bowl, whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup cool whip, then spread the mixture lightly over the crust. Place in the freezer or fridge for another 5 to 10 minutes.
In a separate bowl, combine the pudding and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes to allow pudding to set.
Once pudding has set, spread remaining cool whip on top and then sprinkle with chocolate chips or crushed oreos. Store in the refrigerator for 2 to 3 hours before serving. Slice just before serving. Enjoy while cold.
Oreos: Keep the cream in the center. You want to crush them pretty fine, so I find using a blender or food processor is easiest. Pudding: Make sure it's the instant. Do not use the cook and serve variation.Cool whip: If you prefer a homemade cool whip, it is fairly easy to make. https://www.iheartnaptime.net/how-to-make-cool-whip/Make ahead: This dessert can easily be made 24 hours in advanced. The crust will get softer the longer the pudding sits, so I don't like to prep it more than 48 hours in advance. You can also make the crust and then keep the layers in separate bowls until ready to assemble.