Oreo Casserole

1 20 oz. package Oreos

1/2 cup butter

1 (16 ounce) Cool Whip, thawed

1 (8 ounce) package cream cheese

1/4 cup confectioners' sugar

2 cups milk

1 (3.5 ounce) package instant vanilla pudding mix

Crush Oreo cookies into bite size pieces. Reserve 1 1/2 cups for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 10 minutes.

Blend 1/2 of the Cool Whip, cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining Cool Whip on top of the pudding then sprinkle with the remaining Oreos. Keep dessert refrigerated.