Instructions:

1. To make the crust, crush 32 Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You could also crush them using your blender or food processor, which is what I like to do.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture into the bottom of a greased 13×9 inch baking pan. Place in the refrigerator while you make the next layer.

2. In a large bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in 1 cup of the whipped topping, then spread over the chilled crust.

3. In a medium sized bowl, mix together the pudding mixes with the cold milk, then stir in the chopped Oreos. Allow to set just slightly, about 2-3 minutes, then spread over the top of the cream cheese layer.

4. Spread the rest of the container of whipped topping over the pudding layer. Chill the dessert in the refrigerator for at least two hours. Top with more crushed Oreos if desired. Enjoy!