Spray a 9x13 baking dish with non-stick spray.

In a food processor or plastic zip lock bag, crush the oreos until crumbly but leave a few little chunks if you like.

Set aside 1 cup of the crushed oreos to use for topping.

Mix butter and oreo crumbs well and press in bottom of baking dish to make a crust.

In a separate bowl, whip the softened cream cheese with hand mixer until light and fluffy.

Mix in milk, sugar, and 1/4 cup of cool whip until well combined.

Spread cream cheese layer over crust evenly and smooth out.

Layer the pudding over the cream cheese mix evenly and smooth.

Spoon remaining cool whip over pudding layer evenly and smooth.

Sprinkle on the remaining oreo crumbs that you set aside, or the mini chips or both :)

Place in refrigerator to chill at least for 4 hours, but overnight is even better.

If using packaged pudding, make as package directions and let firm up slightly so it is thick but spreadable.