Oreo Crust: Set out a large food processor. Place the Oreo cookies in a bowl. Cover and pulse into fine crumbs. Then add in the melted butter and pulse to coat. *If you don’t have a food processor you can place the cookies in a zip bag and smash them with a rolling pin. Then use a mixer for the other steps.
Pour the Oreo crumbs in a 9 X 13 inch baking dish. Press into an even layer and chill.
Cream Cheese Layer: Next, rinse out the food processor bowl. Add in the cream cheese, sugar, and milk. Puree until smooth. Then remove the blade and scoop HALF (8 ounces) of the Cool Whip into the cream cheese. Fold with a spatula until smooth. Scoop the mixture into the baking dish and spread evenly over the crust. Chill.
For the Chocolate Pudding Layer: Rinse out the food processor bowl again. Add in the chocolate pudding powder, milk, and instant coffee. Cover and puree until smooth. Scoop into the baking dish and spread out evenly.
Toppings: Spread the remaining 8 ounces of Cool Whip over the chocolate pudding. Then sprinkle the top with mini chocolate chips or chocolate shavings.
Cover and place in the refrigerator for at least 4 hours. For best cutting results, freeze for 2-3 hours, then cut and serve. Allow the frozen plated pieces to sit at room temperature for 10-15 minutes before serving.
This is a great make-ahead dessert and can be made 4-5 days before serving, or kept in the freezer for up to 3 months.