Instructions

• In a medium bowl, beat the softened cream cheese and softened butter together until smooth and no lumps remain.
• Add the powdered sugar to the cream cheese mixture and mix until fully combined.
• Gently fold in one-third of the Cool Whip (reserve the remaining Cool Whip in the refrigerator for the topping) until evenly incorporated.
• Spoon the cream cheese mixture into the Oreo crust and spread it into an even layer. Set the crust with the filling aside while you make the pudding.
• In a separate bowl, whisk the instant pudding mix into the 1½ cups milk until the pudding begins to thicken (about 1–2 minutes).
• Pour the prepared pudding over the cream cheese layer in the crust and smooth the top with a spatula.
• Spread the remaining Cool Whip evenly over the pudding layer.
• Sprinkle the crushed Oreo cookies (the whole sleeve) over the top of the pie.
• Refrigerate the pie for at least 1 hour, or until set, before slicing and serving.