Step 1

Crush all of the Oreos. I like to use a blender or food processor for this, but you can place the cookies in a large Ziplock bag and crush them with a meat mallet or rolling pin if you prefer.

Step 2

Combine the melted butter with the crushed Oreos and then press the mixture into the bottom of a 9X13 pan.

Step 3

With an electric mixer, beat together the powdered sugar and cream cheese until smooth. Stir in 1 cup of the Cool Whip and then spread over the cookie crust.

Step 4

Mix together the pudding mixes and milk until smooth. Stir in 1 cup of Cool Whip and then spread over the cream cheese layer.

Step 5

Sprinkle the sliced strawberries over the top and then spread the remaining Cool Whip on top. I also like to add a few extra strawberries on top just to make it look pretty, but that's totally optional. My philosophy is that you can't have too many strawberries!

Step 6

Refrigerate for at least 3-4 hours before serving and keep refrigerated until ready to serve. If you are making the dessert more than a day in advance, wait until just prior to serving to add the fresh strawberries and the top Cool Whip layer.