15 oz. Oreo cookies, crushed
1/3 c. butter, melted
1 (8 or 9 oz.) tub Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 boxes instant pistachio pudding
3 c. milk

Save 1/3 cup of crumbs; combine the remainder with 1/3 cup melted butter and press into 9 x 13 inch pan. Soften cream cheese to room temperature, then beat Cool Whip, cream cheese and sugar together. Spread on crust. Whip the pudding and milk together and spread over second layer. Spread remaining Cool Whip over the third layer and sprinkle with the reserved 1/3 cup crumbs. Refrigerate.