In a medium bowl, combine the crushed Oreo cookies and melted butter until well mixed.

Press the mixture firmly into the bottom of a 9x13 inch baking dish to form the crust and refrigerate for 10 minutes.

In a large mixing bowl, beat the cream cheese until smooth, then whisk in the sugar and 2 tablespoons of milk.

Gently fold in 8 ounces of the whipped topping into the cream cheese mixture until combined.

Spread the cream cheese mixture evenly over the chilled Oreo crust.

In a separate bowl, whisk the instant white chocolate pudding mix with 3 cups of cold milk for 2 minutes until it begins to thicken.

Spread the pudding layer evenly over the cream cheese layer.

Top the pudding with the remaining 8 ounces of whipped topping, spreading it to the edges of the dish.

Garnish the top with festive holiday sprinkles and mini chocolate chips.

Refrigerate for at least 4 hours or overnight to allow the layers to set properly before serving.