1 1/2 lb. pkg. Oreo cookies
1 (8 oz.) cream cheese
1/2 c. butter
1 c. confectioners' sugar
1 (12 oz.) frozen whipped topping, thawed
2 sm. pkg. instant French vanilla pudding mix
3 c. milk
1 tsp. vanilla extract

Crush half the cookies. Spread crumbs on bottom of 9x13 inch pan. Beat cream cheese and butter together until smooth. In another bowl mix confectioners' sugar into whipped topping. In a third, large bowl, mix pudding mixes, milk and vanilla. Beat for 2 minutes. Stir in whipped topping, sugar mixture and cream cheese butter mixture. Spread filling over cookie base. Crush remaining cookies and sprinkle over filling. Let stand in refrigerator overnight. Serves 12.