Combine crushed chocolate sandwich cookies and melted butter in a bowl until they are evenly mixed. Press half of this mixture firmly into the bottom of a 9×13-inch dish to create a solid crust.

Beat cream cheese and powdered sugar in another bowl until perfectly smooth. Gently fold in the thawed Cool Whip.

Whisk together the chocolate pudding mix and whole milk in a separate bowl for about 2 minutes, until the mixture thickens.

Layer half of the cream cheese mixture over your cookie crust, followed by half of the pudding mixture.

Repeat the process by adding the remaining cookie crumbs, cream cheese mixture, and pudding layers. Finish by topping it with the remaining Cool Whip.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait.