Instructions

• Prepare the cookies: Place all 15.35 ounces (435.17 g) Double Stuff Oreos in a large zip-top bag and crush with a rolling pin or mallet until you have mostly small crumbs with a few small chunks. Remove and set aside ½ cup of the crumbs for the topping. Transfer the remaining crumbs to a 9×13-inch pan.
• Make and chill the crust: Pour the ½ cup (113.5 g) melted, slightly cooled unsalted butter over the crumbs in the pan. Use a fork (or the bottom of a measuring cup) to mix until all crumbs are moistened. Press the mixture into an even layer across the bottom of the pan. Refrigerate the crust while you prepare the next layer.
• Make the cream cheese layer: In a mixing bowl, beat the 8 ounces (226.8 g) cream cheese on medium speed for about 3 minutes, until light and fluffy. Reduce speed to medium-low and gradually add the 1 cup (120 g) powdered sugar until incorporated. Increase to medium speed and beat 30 seconds more. Gently fold in one 8-ounce (226.8 g) tub of Cool Whip with a rubber spatula until blended. Spread this cream cheese mixture in an even layer over the chilled crust. Refrigerate while you make the pudding.
• Make the pudding layer: In a large bowl, whisk the 5.1-ounce (144.58 g) box instant chocolate pudding mix with 3 cups (854 ml) milk for 2 minutes. Let the pudding sit for 5 minutes to set. Use an offset spatula or a spoon to spread the pudding in an even layer over the cream cheese layer.
• Finish the dessert: Spread the remaining 8-ounce (226.8 g) tub of Cool Whip evenly over the pudding layer. Sprinkle the reserved ½ cup of Oreo crumbs over the top.
• Chill and serve: Cover the pan and refrigerate for at least 4 hours (or overnight) before cutting and serving.