Ingredients

Directions

1. Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks (not fine crumbs).
2. Set aside half of the cookie crumbs for the topping.
3. Combine the other half of cookie crumbs and melted butter in a 9×13 baking pan and combine well.
4. Press cookie/butter mixture into the bottom of the pan to form a crust.
5. In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
6. In a medium bowl, blend cream cheese until smooth.
7. Slowly add in the powdered sugar.
8. Fold in one container of Cool Whip.
9. Spread cream cheese mixture over the cookie crust.
10. Spread chocolate pudding over cream cheese mixture.
11. Cover with remaining Cool Whip.
12. Top with remaining Oreo cookie crumbles.
13. Chill at least 2 hours before serving.