15 or 16 oz. bag Oreos
1 stick butter
8 oz. cream cheese
1 c. sugar
12 oz. Cool Whip
Lg. box instant chocolate pudding
2 2/3 c. milk

Crush Oreos in blender, reserving 1/8 cup crumbs. Melt butter; pour over crumbs and mix well. Press into 13 x 9 x 3 inch pan. Refrigerate while making next layer. Whip cream cheese and sugar until creamy. Fold in 1/2 of Cool Whip. Spread on top of Oreo crust. Refrigerate. Prepare pudding using 2 2/3 cups milk. Spread on top of cream cheese mixture. Refrigerate about 3-5 minutes. Spread remaining Cool Whip on top of pudding. Sprinkle reserved cookie crumbs on top of Cool Whip.