1 (16 ounce) package Oreo cookies
2 (3 1/2 ounce) packages instant vanilla pudding
3 cups milk
1 (8 ounce) package cream cheese
1 cup powdered sugar
1⁄2 cup butter or 1⁄2 cup margarine
1 (8 ounce) container Cool Whip, thawed
Crush oreo cookies in a blender or food processor.
Put half of the crushed cookies on the bottom of a 9×13 inch pan.
Mix together the pudding and milk.
Chill until set.
In a separate bowl, cream together the cream cheese, butter and powdered sugar until smooth.
Fold in prepared pudding and Cool Whip.
Spread mixture over cookie crumbs.
Top with remaining cookie crumbs.
Freeze at least 8 hours before serving.