Prepare pie pan with nonstick baking spray,

Put Oreos in a food processor grinding into fine crumbs. (Do no remove the filling) Add butter in a microwave safe bowl, heat for 30 seconds to melt the butter. (If needed, return the butter to the microwave for 10 second segments until it is completely melted.)

Add the Oreo crumbs to the melted butter. Stir. Dump the Oreo mixture into the pie pan.

Use the bottom of a glass to press it into an even layer on the bottom and sides of the pan. Transfer to the refrigerator for 30 minutes.

Add instant pudding mix and cold milk in a bowl. Whisk to combine them together.

Once pudding starts to thicken move the bowl to the refrigerator until the pudding is firm.

Scoop the filling into the crust. Use an offset spatula to evenly spread the filling.

Combine the cool whip and mini chocolate chips in a bowl. Use a rubber spatula to mix them well.

Spread this over the filling with the rubber spatula. Sprinkle semi-sweet chocolate chips on top.

Move to the refrigerator for 3 hours to chill.