1 lg. pkg. Oreos, crushed
8 oz. cream cheese
1 stick butter
1 c. powdered sugar
16 oz. container Cool Whip
2 sm. pkg. French vanilla instant pudding
1 1/2 c. milk
1 tsp. vanilla

Spread half the Oreo crumbs in the bottom of a 9x13 inch pan. Mix cream cheese and butter until creamy. Add powdered sugar. Fold in Cool Whip. Set aside.

Mix together pudding, milk and vanilla. Let set a few minutes and fold into the cheese mixture. Pour filling into crust. Spread rest of Oreo crumbs over top. Decorate with Cool Whip and Oreo halves. Chill. Serves 12.