1-First Steps: Building the Base: Crush the 36 chocolate sandwich cookies into fine crumbs using a food processor, or if that’s not handy, try a blender or smash them in a sealed bag with a rolling pin. Mix in the 6 tablespoons of melted butter and press this mix evenly into a 9 x 13 inch dish. Pop it in the fridge to chill while you move on.

2-Middle Layers: Cream and Pudding: Beat the 8 oz softened cream cheese until it’s fluffy, then stir in 2 tablespoons of the cold milk and 1/4 cup granulated sugar. Fold in 1 1/4 cups of the whipped topping and spread this over the chilled crust, then chill for 10 minutes. Next, prepare the pudding by beating the 2 packages of chocolate instant pudding mix with the remaining 3 1/4 cups cold milk until thickened, and layer it on top. Chill again for 10 minutes to keep things neat.

3-Finishing Touches: Spread the rest of the 12 oz whipped topping over the pudding, sprinkle on the 1/2 cup mini chocolate chips, and let it all chill in the fridge for 4 hours or the freezer for 1 hour. For external inspiration on cookie crusts, learn about making a cookie crust from a trusted source.