35 Oreo cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, thawed, divided
3 1/4 cups cold milk
2 pkg. (4-serving size each) chocolate instant pudding & pie filling
Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended (I use an electric mixer). Stir in 1 1/4 cups of the whipped topping. Spread over crust.
Pour 3 1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
Refrigerate at least 4 hours. Store leftover dessert in refrigerator.