Heat oven to 350°F. With floured fingers, press cookie dough into bottom of ungreased 13x9-inch pan. Bake 13 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. In medium bowl, beat milk and pudding mix with whisk 2 minutes. Refrigerate.
In small saucepan over medium heat, heat 3/4 cup whipping cream to boiling. Remove from heat; stir in chocolate chips until melted. Set aside. In chilled bowl, beat remaining 1 cup whipping cream and powdered sugar with electric mixer on high until stiff peaks form.
Spread 1/2 cup chocolate mixture over crust; freeze 5 to 7 minutes or until set. Spread 1 1/2 cups pudding over chocolate layer. Arrange vanilla wafers on top in 5 rows by 8 rows. Spread with 1/2 cup of the chocolate mixture. Drop whipped cream by spoonfuls on top of chocolate; spread to edges of pan. Top with remaining pudding; spread to edges of pan. Drizzle with remaining chocolate mixture. Cover with foil; chill at least 2 hours. Cut with non-serrated knife dipped in hot water.