1 (15 oz.) bag Oreo cookies
1 stick butter
1 lg. Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 lg. pkg. chocolate instant pudding
2 1/2 c. milk

1. Crunch up the Oreos by putting them in a large ziplock bag and roll with a rolling pin. Put crumbs in bottom of a 9"x13" pan. Melt the butter and pour over the crumbs. Put in freezer 5 minutes.

2. Blend together the Cool Whip, softened cream cheese and confectioners' sugar and spread 1/2 on cookie crumb layer (save 1/2 for topping). Put in freezer 5 minutes.

3. Make up the instant pudding with 2 1/2 cups milk. When thickened, pour on top and put in refrigerator for at least 5 minutes.

4. Ice the top with leftover Cool Whip/cream cheese mixture. Top with shaved chocolate or a few leftover Oreo crumbs.