Add cookies to a food processor and process until fine crumbs. Add butter and process for 10 seconds until combined well. Press mixture into a 9x13 pan with the back of a spoon. Refrigerate.

Add cream cheese, half and half and sugar to a mixing bowl and beat until smooth. Fold in 1 cup whipped topping. Spoon over top of crust and spread evenly. Refrigerate.

Mix together pudding and milk and whisk for 2 minutes until combined well. Pour on top of cream cheese and refrigerate for 10 minutes.

Top with remaining whipped topping and spread evenly. Sprinkle with chocolate chips and cover and refrigerate 4 hours or until ready to serve.

Slice into 18 squares and serve cold.

Serves 18.