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 9 x 13-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 1 cup milk and pudding mix on low speed for 2 minutes. Spread over crust. Top with remaining COOL WHIP and mini chocolate chips.
Cover and refrigerate for 4 hours, or freeze for 1 hour, before serving. Garnish with raspberries and fresh mint, if desired.