Crush cookies into fine crumbs, either with a food processor or by placing cookies in a sealed plastic bag and crushing with a rolling pin. Place crumbs in a large bowl and mix with melted butter. Gently press into the bottom of an ungreased 9x13-inch dish.
In a large bowl with an electric mixer, beat cream cheese, sugar, and 2 Tbsp. milk until smooth and creamy. Stir in 1-1/4 cups Cool Whip. Spread over cookie crust.
In a second bowl, beat remaining 1 cup milk and pudding mix on low speed for 2 minutes. Spread over crust. Top with remaining Cool Whip and chocolate chips.
Cover and refrigerate for 4 hours, or freeze for 1 hour, before serving. Garnish with raspberries and fresh mint.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.