1 (20 oz.) pkg. Oreo cookies
8 oz. cream cheese
1/2 stick butter
2/3 c. powdered sugar
2 sm. pkgs. french vanilla instant pudding
2 3/4 c. milk
12 oz. Cool Whip

Crush cookies in blender and set aside. Mix cream cheese, butter and sugar until smooth. Mix pudding and milk together. Fold cream cheese mixture, then fold in Cool Whip.

Put the cover of the Cool Whip container in the bottom of a medium flower pot. Layer the pot starting with cookies, then pudding, ending with cookies on top. Freeze overnight. Thaw 30 minutes before serving.