15 or 19 oz. pkg. Oreo cookies
8 oz. cream cheese
16 oz. Cool Whip 2 (8 oz.) containers
6 oz. pkg. instant chocolate pudding
1 c. butter, melted
1 c. powdered sugar
2 3/4 c. milk

Grind Oreo cookies. Reserve 1 cup and press remaining in a 9 x 13 inch pan. Pour butter over crust and refrigerate 1 hour. Beat cream cheese, sugar, 8 ounces Cool Whip; pour over crust.

Mix pudding mix with milk according to package directions. Pour over cream cheese mixture. Top pudding with 8 ounces Cool Whip. Sprinkle with reserved crumbs. Chill 1 hour.

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