Cooking Recipe Oreo Cookie Cake

15 oz Oreo Cookies (Bag)

1/4 lb Margerine or Butter, melted

8 oz Cream Cheese, softened

1 c Powdered Sugar

12 oz Cool Whip

6 oz Instant Chocolate Pudding

2 1/2 c Milk

Crush all of the cookies. (A food processor is good but I prefer the
finger method).

Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted
margerine.

Press into the bottom of a 9 x 13 pan.

Blend cream cheese and powdered sugar with a mixer until smooth. Fold
in 1/2 c Cool Whip. Spread over crust.

Refrigerate for 30 minutes.

Mix pudding and milk together until smooth.

Pour over crust.

Refrigerate for 1 hour.

Spread remainder of Cool Whip on top of pudding.

Sprinkle with reserved cookie crumbs.

Chill about 1 hour and enjoy!