Place the Oreo cookies in a large zip-top bag and crush with a rolling pin or mallet. The pieces should be small crumbs but still a little chunky.

Set aside 1/2 cup of the crumbs for the topping. Transfer the remaining crumbs to a 9×13-inch pan and mash them up a bit with a fork.

Pour melted butter over the crumbs and use the fork to combine, making sure all crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while preparing the cream cheese layer.

In a mixing bowl, beat cream cheese on medium speed until light and fluffy, about 3 minutes.

Reduce speed to medium-low and gradually add powdered sugar until incorporated. Increase speed to medium and beat for 30 seconds.

Gently fold in the 8-ounce tub of Cool Whip with a rubber spatula. Spread in an even layer over the crust. Refrigerate while preparing the pudding layer.

In a large bowl, whisk together pudding mix and milk for 2 minutes. Let sit for 5 minutes to set.

Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

Spread the remaining 8-ounce tub of Cool Whip on top. Sprinkle with reserved Oreo crumbs.

Cover and refrigerate for at least 4 hours, or overnight, before serving.