1 (1 lb.) pkg. Oreos
1 (8 oz.) pkg. cream cheese
1 pkg. each of vanilla & chocolate instant pudding
2 sm. containers Cool Whip
3 c. milk

Crush Oreo cookies really small. Mix with 2 tablespoons melted butter. Press into bottom of 13 x 9 x 2 inch pan. Must be refrigerated for 30 minutes to get the crust firm.

Mix cream cheese, that has been softened at room temperature, with 1 container of Cool Whip. Set aside. Mix the chocolate and vanilla pudding with the 3 cups milk and set aside. Layer the cream cheese mixture over crust and top with the pudding mixture. Top with Cool Whip. Garnish with crushed Oreos or drizzle with chocolate syrup. Must be kept in refrigerator.