25 to 30 Oreo cookies
8 oz. cream cheese, at room temperature
1 lg. Cool Whip, slightly thawed
3/4 stick butter, melted
1 c. sugar
1 pkg. instant chocolate pudding

Crush Oreos (reserve 1/2 cup) and add melted butter. Press into rectangular cake pan for crust. Place crust in the freezer while preparing the pudding (according to instructions on box). Place pudding in refrigerator while preparing your filling.

Mix together cream cheese and sugar. Add Cool Whip slowly until blended. Take out crust and pudding. Place half of cream cheese mixture on crust, layer with pudding, then layer with rest of cream cheese mixture. Garnish with 1/2 cup crushed Oreos. Chill for at least 1 hour; best overnight.