1 lg. pkg. Oreos
8 oz. pkg. cream cheese
1/2 c. butter (1 stick)
1 c. powdered sugar
1 (16 oz.) carton whipped topping (Cool Whip)
2 boxes instant French vanilla pudding
2 c. milk
1 tsp. vanilla

Crush cookies, put 1/2 of crumbs in bottom of 13x9 inch pan. Mix cream cheese and butter with electric mixer until smooth. Mix in the powdered sugar, fold in whipped topping.

In separate bowl, mix pudding, milk and vanilla until pudding is dissolved. Fold cream cheese mixture into pudding mixture. Pour into pan over the cookie crumbs. Sprinkle remaining cookie crumbs on top. Refrigerate until set. Keep remaining cake in refrigerator.

Note: Cake can be frozen.