1 lg. 19 oz. pkg. Oreo cookies
1 stick (1/2 c.) butter
1 (8 oz.) cream cheese, needs to be very soft
2 sm. pkg. instant french vanilla pudding
3 1/2 c. cold milk
1 (9 oz.) Cool Whip

Crush oreo cookies in large bowl (leave out 10 cookies for topping). Melt butter and pour over crushed cookies and stir until all cookies are covered. Pat into 9x13 pan and set aside.

Mix softened cream cheese and milk. Beat at high speed until almost all lumps have disappeared, then add dry instant pudding mix and beat for about 3 minutes. Spread over cookies in pan. Then spread Cool Whip over that and crush remaining cookies and sprinkle over Cool Whip. Refrigerate at least 4 hours before serving. Keep refrigerated.