1 lb Oreo cookies
1 c Butter or marg, melted
16 oz Cream cheese, room temp
1 c Powdered sugar
16 oz Cool whip
6 oz Inst chocolate pudding
First layer–Crush oreo cookies and spread on bottom of ungreased 9×13 pan. Pour melted butter over cookie crumbs and press evenly and firmly over bottom of pan. Refregerate one hour. Second layer–Beat cream cheese with fork or wooden spoon until smooth. Add powdered sugar and mix until smooth. Stir in 1/2c of the cool whip until blended. Spoon over cookie layer. Refrigerate one hour. Third layer–Mix pudding by package directions and pour over cream cheese layer. Refrigerate one hour. Topping–top with remaining cool whip and sprinkle over reserved crumbs. Refrigerate one hour. Cut into squares. Makes about 20 squares. By Anne Onamuss/Tender Loving Cooking Shared by Lisa Greenwood