Line the bottom of a 9"x13" cake pan with the chocolate graham crackers. Break the crackers up to fill in any gaps if necessary.
Carefully spread a layer of Cool Whip (about 2/3 of a container) over the graham crackers.
Dip each Nutter Butter quickly in the milk and then lay in an even layer on top of the Cool Whip. Cover with another approximate 2/3 of a container for Cool Whip in an even layer.
Dip each Oreo in the milk before laying in an even layer on top of the Cool Whip. Cover again with Cool Whip until completely covered. Cover and chill in the fridge for 6 hours, or overnight.
Before serving top with chopped chocolate peanut butter cups, coarsely chopped cookies and a drizzle of chocolate syrup. Enjoy!