Instructions

• Place the 15.35-ounce package of Double Stuff Oreo cookies 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 remaining. Measure and set aside ½ cup (about reserved) of the crumbs for the topping, then pour the remaining crumbs into a 9×13-inch pan.
• Pour the ½ cup (113.5 g) melted, slightly cooled unsalted butter over the crumbs in the pan. Use a fork to mix until all crumbs are moistened, then press the mixture into an even layer on the bottom of the pan. Refrigerate the crust while you prepare the next layer.
• In a mixing bowl, beat the 8 ounces (226.8 g) cream cheese on medium speed until light and fluffy (about 3 minutes). Reduce speed to medium-low and gradually add the 1 cup (120 g) powdered sugar until incorporated. Increase speed to medium and beat 30 seconds. Using a rubber spatula, gently fold in one 8-ounce (226.8 g) tub of Cool Whip until evenly combined. Spread this cream cheese mixture in an even layer over the chilled crust. Refrigerate while you make the pudding layer.
• In a large bowl, whisk the 5.1-ounce (144.58 g) box of instant chocolate pudding mix with the 3 cups (854 ml) milk for 2 minutes. Let the pudding sit 5 minutes to thicken and set.
• Use an offset spatula (or the back of a spoon) to spread the set pudding in an even layer over the cream cheese layer.
• Spread the remaining 8-ounce (226.8 g) tub of Cool Whip evenly over the pudding. Sprinkle the reserved ½ cup of Oreo crumbs on top.
• Cover the pan and refrigerate the dessert for at least 4 hours (or overnight) before cutting and serving.