Begin by crushing 24 Oreos in a food processor until you achieve smooth crumbs resembling sand. If you prefer a firmer crust, mix with 4 tablespoons of melted butter. Press into the bottom of a 9x13-inch pan.

In a microwave-safe bowl, combine 6 ounces of milk chocolate chips and ¼ cup of milk. Heat in the microwave for 30 seconds, stirring until smooth. Cool slightly while preparing the peanut butter layer.

In a large mixing bowl, blend 8 ounces of softened cream cheese with 1 box of instant vanilla pudding and ¾ cup of creamy peanut butter until creamy. Gradually add 1¾ cups of milk, mixing well.

Spread the peanut butter mixture over the Oreo crust evenly and smooth it out. Sprinkle ⅓ of the crushed Oreos over the peanut butter layer.

In a separate bowl, combine 8 ounces of cream cheese, 1 box of instant chocolate pudding mix, and the cooled chocolate sauce. Slowly pour in 1½ cups of milk while mixing until smooth.

Spread the chocolate mixture over the layers, reaching the edges of the pan. Top with the remaining crushed Oreos.

Distribute 2 cups of whipped topping evenly over the chocolate layer, smoothing it out for a clean finish.

Cover with plastic wrap and refrigerate for 4 to 6 hours to set the layers. Once chilled, slice and serve.