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