1 lg. pkg. Oreo cookies
1 stick butter
2 sm. boxes instant vanilla pudding and pie filling
1 (8 oz.) block cream cheese
1 lg. container Cool Whip (I use the 12 oz. size)
3 c. cold milk

Crumble up the Oreo cookies. (I put them in the blender.) Reserve 1 cup for the topping. Melt the stick of butter and mix with the cookie crumbs. Put the cookie-butter mixture into the bottom of a flat cake pan (I think 12 x 15) and pat into an even layer.

Mix the milk and the vanilla pudding. Whip in the cream cheese and then the Cool Whip. Pour the pudding mixture on top of the cookie-butter layer. Sprinkle the reserved cookie crumbs on top of the pudding. Refrigerate for several hours (overnight is best). Serve and enjoy!