Mix the softened cream cheese and powdered sugar in a medium bowl until smooth. Fold in half of the whipped topping. Spread this mixture evenly over the bottom of a 9×13 inch dish.
In a separate bowl, whisk the instant chocolate pudding mix and cold milk together for two minutes until slightly thickened. Spread the pudding mixture over the cream cheese layer.
Sprinkle the crushed chocolate sandwich cookies evenly over the pudding layer.
Top the cookies with the remaining half of the whipped topping.
Chill in the refrigerator for at least one hour to set before serving. Sprinkle with mini chocolate chips just before serving.
Notes
You can substitute graham crackers or vanilla wafers for the chocolate sandwich cookies if you prefer a different base flavor.
For a firmer texture, use only half of the milk when mixing the pudding.
This dessert tastes best when served cold directly from the refrigerator.