Brush 1 tablespoon melted butter to the bottom of a 9x13 baking dish. Set aside.
Crush 35-36 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 the remaining 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Transfer the mixture to the preepared baking dish. Flatten the crumbs into the bottom of the pan using a cup with a heavy bottom or a measuring cup to press down. Refrigerate for 30 minutes.
Mix the softened cream cheese with a mixer until light and fluffy. Add in 2 tablespoons of milk, and sugar; mix well. Stir in 1½ cups of whipped cream. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 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. Crumble the remaining Oreos and sprinkle evenly over the top. Place in the freezer for 1 hour, or refrigerate for 4 hours.