Crush 36 cookies in the food processor or in a large ziplock bag with a rolling pin.
Transfer the cookie crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9×13 inch baking dish. Press the crumbs into the bottom of the pan. Transfer pan to the refrigerator and continue with additional steps.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 tablespoons of milk, and sugar, and mix well. Stir in 1½ cups of whipped cream. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3¼ cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up.
Spread the remaining 1½ cups of whipped cream over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or refrigerate for 4 hours.