Place all Oreo cookies into a large zip-lock bag and crush them with a rolling pin into small chunks.

Set aside one-third of the crushed Oreos. Mix the remaining cookie bits with melted butter and press into a 9×13 baking dish to form a crust.

Whisk together pudding mix and cold milk in a bowl, then refrigerate until set.

Blend softened cream cheese with confectioners' sugar and fold in one tub of Cool Whip. Spread over the crust.

Layer the pudding over the cream cheese mixture, then top with the second tub of Cool Whip.

Sprinkle remaining Oreo crumbs on top. Cover and refrigerate for at least 2 hours before serving.