1 lb. pkg Oreo cookies
1/3 c butter
8 oz Cool Whip
1 c powdered sugar
8 oz cream cheese, softened
4 oz pkg instant chocolate pudding
1 3/4 c milk

Crush Oreo cookies, reserve 1/2 c for topping. Mix remaining crumbs with melted butter and press into the bottom of a 9 x 13 pan. Refrigerate for 1 hour. Mix powdered sugar and cream cheese, then fold in half of cool whip. Spread over cookie crust. Make pudding with 1 3/4 cups milk and pour over cream cheese layer. Top with remaining cool whip and sprinkle with reserved cookie crumbs, and refrigerate 1 more hour before serving.

Serves 24.