1 lg. pkg. Oreo cookies
3 c. milk
2 sm. boxes instant French vanilla pudding
1/4 c. butter
1 c. sugar
1 pkg. (8 oz.) cream cheese (at room temp.)
1 container (16 oz.) Cool Whip

Put cookies, a few at a time in a plastic bag and crush fine with a rolling pin. Sprinkle half of the cookies on the bottom of a 13x9 inch glass dish.

Beat together the milk and instant pudding until the mixture thickens; set aside.

Beat together butter, sugar and cream cheese until creamy. Add Cool Whip and pudding to cream cheese mixture and stir well. Pour mixture over crushed cookies in dish. Sprinkle remaining cookies on top.

Cover with plastic wrap and refrigerate for at least 4 hours or freeze. If frozen, thaw for 1 hour in refrigerator before serving. (12-18 servings)