Step 1

Crush Oreo cookies; set 1/4 cup aside for topping.

Step 2

Mix the remaining crushed cookies with the melted butter.

Step 3

Press into the bottom of a greased 13 x 9-in baking pan.

Step 4

In a bowl, beat the cream cheese with the confectioners sugar on medium speed.

Step 5

Fold in half of the Cool Whip topping.

Step 6

Spread over cookie crumb layer.

Step 7

Refrigerate 1/2 hour.

Step 8

In the meantime, combine milk with instant pudding mix; beat well, until smooth.

Step 9

Pour over chilled mixture in the pan.

Step 10

Refrigerate for 1 hour.

Step 11

Spread remainder of Cool Whip topping on top of pudding layer.

Step 12

Sprinkle with remaining reserved cookie crumbs.

Step 13

Store cake in the refrigerator, covered tightly.