• Before you start, set the cream cheese and cool-whip out to soften and thaw. If you are making homemade whipped cream, get that ready and set it aside in the refrigerator.

Make the Crust

• Place the oreo cookies (with the filling) into a food processor and blend until fine crumbs form. This takes only seconds.

  Set a 1/4 cup of the cookie crumbs aside to sprinkle on top of the finished pie.
• Transfer the rest of the cookie crumbs to a bowl. Heat the butter in a microwave until melted. Add the melted butter to the cookie crumbs and mix well until combined.

  Pour the crumbs into a 9-inch springform pan or standard pie pan.

  Press the crust down firmly with your hand to pack it evenly. Then put it in the refrigerator while you make the fillings.

Make the Fillings

• In a large mixing bowl, mix the pudding powder and milk together until smooth (follow the directions on the package).
• In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar to it and beat until incorporated. Next, gently fold in HALF of the whipped cream/cool whip.

Assemble

• Transfer the cream cheese mixture onto the oreo crust and spread it evenly. Next, layer the pudding mixture on top and spread it evenly.

  Finally, layer on the second half of the whipped cream/cool whip and spread it on top. Place the pie in the refrigerator and let it set for at least 3 hours or overnight.

  Sprinkle the pie with the reserved crushed oreos and serve!