15 oz Oreo cookies (crushed, divided)
1/2 cup butter (melted)
8 oz cream cheese, softened
1 cup confectioners' sugar
12 oz cool whip (frozen topping thawed)
6 oz instant pudding mix (chocolate fudge, lemon flavor is also good)
2 1/4 cups cream (half-and-half, or use whole milk)
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.