1 1/4 lb. Oreo cookies, crushed
1 c. butter

Melt the butter and add to 1/2 of the Oreo crumbs. Press into 9 x 13 inch pan, saving the other half of Oreo for topping. Mix: 2 c. powdered sugar 1/4 c. butter, softened

Mix: 3 c. milk

Add in cream cheese mixture until well mixed. Let set until thick and fold in 8 ounces Cool Whip (room temperature). Pour over Oreo in pan and top with remaining Oreos. Keep refrigerated. May be frozen, good made the day before.