Place Oreos in a large gallon size ziplock bag and crush into pieces. You could also put in food processor, but I like the bigger chunks of cookies. Reserve about 1/2 cup for topping.
Combine melted butter with crushed oreos and flatten down as first layer in a 9 x 13 dish.
In a large bowl, whisk pudding and milk together. Place into fridge to rest.
In a separate bowl, combine softened cream cheese and powdered sugar. Fold in one container of Cool Whip.
Layer cream cheese on top of Oreo crust.
Remove pudding mix from fridge and give it a good stir. Layer on top of cream cheese layer.
Cover pudding layer with remaining container of Cool Whip.
Top with reserved Oreo crumbles. Enjoy!
