1 (19 oz.) pkg. Oreo cookies
1 c. melted butter
8 oz. cream cheese, room temperature
1 c. powdered sugar
1 (8 oz.) container Cool Whip
2 pkg. vanilla pudding

Crush cookies in blender, reserve 1 cup for cookie topping. Press firmly into shallow pan and add melted butter; press down.

Beat cream cheese and powdered sugar together; add 1/2 of Cool Whip. Set aside other half of Cool Whip. Spread mixture over cookie crust. Then spread cooled pudding over cream cheese layer. Put other half of Cool Whip on top. Sprinkle reserved cookie crumbs on top of Cool Whip and chill for about 1 hour before serving.