15-ounce package of chocolate sandwich cookies
1 stick butter, melted
8-ounce package cream cheese, softened
1 cup powdered sugar
12-ounces whipped topping
6-ounce package instant chocolate pudding
2 1/2 cups milk
Crush all of the cookies, (a food processor is good but i prefer the finger method), set 1/4 cup of crumbs aside. Mix the rest of the crumbs with melted butter and press into the bottom of a 9x13-inch pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 cup whipped topping. Spread over crust and refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of whipped topping on top of pudding. Sprinkle with reserved cookie crumbs.
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