15 oz. bag of Oreo Cookies
8 oz cream cheese
12 oz Cool whip
2 1/2 cups Milk
1/4 cup margarine
1 cup powdered sugar
6 oz. Instant Chocolate Pudding
Crush all cookies. Set 1/4 cup of the cookies aside. Mix the rest of the crumbs with melted margarine. Press into the bottom of a 9x13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 cup cool whip. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Poor over crust. Refrigerate. Cover with the remaining Cool whip. Sprinkle 1/4 cup reserved Oreo cookies over top. Refrigerate until ready to serve.
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