1 pkg. Oreo cookies
6 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant vanilla pudding
3 c. milk

Crush 28 Oreo cookies in plastic bag with rolling pin, pour crumb in bottom of 9 x 13 inch pan. Reserve 1/2 cup crumb for topping. Melt 6 tablespoons butter and pour over crushed cookies. Mix and press to form a crust.

Mix cream cheese and 1 cup of Cool Whip. Spread over cookie crumbs. Mix chocolate and vanilla pudding and milk until thick. Spread on top of cheese mixture. Spread remaining Cool Whip on top. Sprinkle crumbs on top. Refrigerate.