1 (16 oz.) pkg. Oreo cookies or 8 oz. for a thinner crust
2 (3 oz.) pkg. instant vanilla pudding
3 c. milk
1 (8 oz.) pkg. cream cheese, softened at room temperature
1/2 c. butter (1 stick), softened
1 c. confectioners sugar
1 (12 oz.) bowl Cool Whip

Crush cookies with wood mallet. Add butter and mix. Press into a 9 x 13-inch Pyrex dish or pan, or individual plastic cups to serve at a party. Reserve some of this mixture for topping. Using an electric mixer, beat pudding and milk in a bowl. In a separate bowl, mix all the other ingredients and blend with pudding mixture. Pour over crushed cookie crust and sprinkle with reserved cookie crumbs. Refrigerate several hours before serving. (Can also make in individual pie pans.) This is always a hit wherever I take it. It is one of Scott's and Emily's favorite desserts, especially Emily's. She loves the filling.