Make the Crust

1. Prepare the Crust: In a medium-sized bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and the crumbs are fully coated.
2. Press Into Pan: Press the mixture evenly into the bottom of a 9×13-inch baking dish, creating a solid base. Use the back of a spoon or your hands to press down firmly.
3. Set the Crust: Place the crust in the refrigerator to chill for about 15 minutes while you prepare the other layers.

Prepare the Cream Cheese Layer

1. Mix Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. You can use a hand mixer or stand mixer for best results.
2. Add Whipped Topping: Fold in the whipped topping until the mixture is fully combined. This will create a light, fluffy texture for your cream cheese layer.
3. Spread Over the Crust: Once the crust is chilled, spread the cream cheese mixture evenly over the top, smoothing it out with a spatula.

Prepare the Chocolate Pudding Layer

1. Mix the Pudding: In a large bowl, whisk together the instant chocolate pudding mix and cold milk. Continue whisking until the pudding thickens, about 2 minutes.
2. Spread Over the Cream Cheese Layer: Once the pudding is set, pour it over the cream cheese layer. Spread it out evenly with a spatula, making sure it covers the entire surface.

Add the Topping

1. Top with Whipped Topping: Spread the remaining whipped topping over the pudding layer, smoothing it out into an even layer.
2. Garnish: Sprinkle the mini chocolate chips on top of the whipped topping. For an extra touch, you can also shave some chocolate over the top for a fancy garnish.

Chill and Serve

1. Chill: Place the dessert in the refrigerator to chill for at least 2 hours, allowing the layers to firm up and meld together.
2. Serve: Once chilled, slice into squares and serve chilled. This dessert is best enjoyed cold, with the creamy layers providing the perfect contrast to the rich chocolate flavors.