1 sm. bag Oreo cookies
1 stick butter
1 (8 oz.) cream cheese
1 c. confectioners sugar
1 lg. container of Cool Whip
1 sm. pkg. Jello Chocolate Mousse mix

Chop or blend package of cookies into fine crumbs. Retain 2 tablespoons for topping. Put crumbs into 9 or 10-inch spring form pan. Melt butter, pour over crumbs. Mix with fork and press evenly to cover bottom of pan. Refrigerate 1 hour.

Cream together cream cheese, 1/2 of Cool Whip, and confectioners sugar. Spread over cookie crumbs and refrigerate 1/2 hour. Make Mousse as directed on box. Pour over second layer. Refrigerate until hard.

Spread remainder of Cool Whip on pudding and sprinkle on cookie crumbs. Refrigerate until ready to serve.