1 (15 ounce) bag Oreo cookies, crushed, divided
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (12 ounce) container Cool Whip, frozen topping thawed
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
2 1/4 cups half-and-half cream (or use whole milk)

Directions:

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

Mix the remaining crushed cookies with the melted butter.

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

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

Fold in half of the Cool Whip topping.

Spread over cookie crumb layer.

Refrigerate 1/2 hour.

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

Pour over chilled mixture in the pan.

Refrigerate for 1 hour.

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

Sprinkle with remaining reserved cookie crumbs.

Store cake in the refrigerator, covered tightly.
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