35 cream filled chocolate sandwich cookies, broken in half
2 (3-4 oz.) pkgs. vanilla instant pudding mix
1 (8 oz.) carton frozen whipped topping, thawed
2 tbsp. butter, softened
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened

Put half cookies in food processor and process until fine crumbs. Repeat procedure with remaining cookies.

Prepare pudding according to package directions in large mixing bowl; fold in whipped topping. Combine butter, sugar and cream cheese in a small mixing bowl; beat at medium speed until smooth. Fold into pudding mixture. Set aside 1 1/2 cups of crumbs. Spoon about 1/3 of remaining crumbs in very large bowl. Spread about 1/3 of pudding mixture over crumb layer. Repeat layers twice; top with reserved crumbs, covering pudding mixture completely. Cover and chill at least 3 hours.