1 lg. pkg. Oreo cookies
3 c. milk
2 sm. boxes instant French vanilla pudding
1/4 c. butter
1 c. sugar
1 (8 oz.) pkg. cream cheese, at room temperature
1 (16 oz.) container frozen whipped topping, thawed

1. Put cookies, a few at a time, in a plastic pan and crush fine with a rolling pin.

2. Sprinkle half of the cookies on the bottom of 13 x 9-inch glass dish.

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

4. Beat together butter, sugar, and cream cheese until mixture is creamy.

5. Add thawed whipped topping and pudding to cream cheese mixture; stir well.

6. Pour mixture over crushed cookies in dish; sprinkle remaining cookies on top.

7. Cover with plastic wrap and refrigerate for at least 4 hours or freeze.

8. If frozen, thaw for about 1 hour in the refrigerator before serving. Makes 12 to 18 servings.