1 lb. bag Oreo cookies (crushed in blender); save 1/4 for later
1 (8 oz.) pkg. cream cheese
1 lg. Cool Whip
2 sm. boxes instant pudding (any flavor, but French vanilla is good)
2 sticks butter
3/4 c. powdered sugar
3 c. milk

Put crumbs in 9x13 inch glass dish. Melt butter; pour over crumbs and mix up a little bit. Put in freezer for 20 minutes to harden.

Beat cream cheese, 1/2 of Cool Whip and sugar. Spread on crumbs. Mix together puddings and milk until thick. Spread on cream cheese mixture. Spread on other 1/2 of Cool Whip and sprinkle with the 1/4 cup of reserved cookie crumbs.

Tips: 1/2 recipe makes 8x8 inch pan. 20 cookies = 1/2 recipe.