1 lg. pkg. Oreo cookies
12 oz. Cool Whip
1 stick butter
1 c. confectioners' sugar
8 oz. cream cheese
1 lg. pkg. instant chocolate pudding
4 c. milk

Crush half package of cookies and put in the bottom of the 9 x 13 inch pan or Pyrex dish. Melt butter and pour over cookies. Refrigerate until firm.

Mix cream cheese, sugar and half of the Cool Whip and pour over the cookie layer. Mix the instant pudding with the milk and pour over the cheese mixture. Then spread the rest of the Cool Whip over that layer. Crush the other half of the cookies and put on top. Refrigerate. (Make 1 hour before serving and refrigerate.)