1 lb. pkg. Oreo cookies
1/2 stick butter
16 oz. Cool Whip
8 oz. cream cheese
1/2 c. powdered sugar
1 lg. (4 3/4 oz.) pkg. instant chocolate pudding

Crush Oreo cookies (except for 8 to 10) and melt butter. Mix together and put in bottom of pan (press) for crust. Mix cream cheese and Cool Whip together. Add powdered sugar. Put 3/4 of mixture into pan on top of crust. Follow directions for pudding and pour pudding on top of Cool Whip mixture. Add rest of Cool Whip mixture on top of that. Crush up rest of Oreo cookies and sprinkle on top. Refrigerate 1 hour or overnight. Use 9 x 13 inch pan.