1. Place 2 rows of Double Stuf Oreos in a large zip-top bag, seal, and crush into small chunks.

2. Pour the crushed Oreos into a 9×13-inch baking pan.

3. Crush the remaining row of Oreos and set aside for the topping.

4. Pour melted butter over the Oreo chunks in the baking pan and mix with a spoon.

5. Pat the Oreo crust down evenly and refrigerate to chill and set.

6. In a large bowl, whisk milk and chocolate pudding mix on low speed until incorporated, then increase speed and mix until thick.

7. Transfer pudding to a bowl and refrigerate to chill.

8. In a clean mixing bowl, beat softened cream cheese until fluffy.

9. Slowly add powdered sugar and beat until smooth.

10. Fold one container of Cool Whip into the cream cheese mixture.

11. Remove the Oreo crust from the refrigerator.

12. Layer the cream cheese and Cool Whip mixture over the Oreo crust.

13. Spread the chocolate pudding over the cream cheese layer.

14. Spread the second container of Cool Whip over the pudding.

15. Sprinkle the reserved Oreo cookie crumbs over the top.

16. Cover with plastic wrap and refrigerate for at least 2 hours before slicing.