In a food processor, crush the Oreo cookies into crumbs. Pour into a medium bowl, add the melted butter and mix thoroughly. Press evenly into the bottom of a 13 x 9 inch baking dish.
Beat the cream cheese with the 2 tablespoons of milk and ¼ cup of sugar until light and fluffy. Fold in the contents of one container of cool whip.
Spread the cream cheese mixture over the cookie crust and refrigerate for about 10 minutes until set.
In a large bowl, beat the pudding mixes and 2-3/4 cups of milk just until the pudding begins to thicken. Spread the pudding over the cream cheese layer. Cool in refrigerator for another 10 minutes.
In a medium bowl, beat 1 cup heavy cream with 2 tablespoons granulated sugar until medium peaks form. Stir in the remaining container of cool whip. Cover with plastic wrap and chill for 4 hours in fridge or 1 hour in the freezer before serving.
Sprinkle with mini chocolate chips, sprinkles or chocolate curls.
