You should crush the cookies first. I usually put the Oreo® Chocolate Sandwich Cookies (36) in a large plastic bag then break them up with a rolling pin.
Transfer the crumbs to a bowl. Add and stir in the Butter (6 tablespoon). Using a fork, mix well the butter into the Mini Chocolate Cookies (1/2 cup). Once the butter and cookies have been incorporated, set the mixture on the bottom of a baking dish.
Press and spread the mixture well until it is all over the pan. Then transfer the pan to the refrigerator. Let it stay there for a few minutes or until you are finished doing the extra layers.
Mix the Cream Cheese (1 package) until it becomes very light and fluffy. Add the Granulated Sugar (1/4 cup) and Milk (2 tablespoon). Stir well.
Add Vegan Whipped Cream (1 1/4 cup) and spread the mixture over the chocolate cookie crust.
Combine the Instant Chocolate Pudding (4 ounce) with Milk (3 1/4 cup) in a large bowl. Whisk for 2-3 minutes or until you notice that the pudding has thickened.
With a spatula on hand, spread the mixture over the previous cream cheese layer. Let the dessert rest for 4 - 5 minutes. This should give the pudding enough time to firm up.
Spread the remaining dessert topping and then scatter the mini chocolate chips over the top.
Freeze the finished product for an hour before serving. Enjoy!