Oreo Cookie Cake

Recipe View 5 mins Prepare the Crust: Crush the chocolate sandwich cookies into bite-sized pieces using a food processor or by placing them in a resealable bag and crushing them with a rolling pin. Reserve 1 cup of the crushed cookies for topping. (5 minutes)

Recipe View 2 mins Melt the butter in a microwave-safe bowl or saucepan. Combine the melted butter with the remaining crushed cookies and mix well until evenly moistened. (2 minutes)

Recipe View 5 mins Press the cookie mixture firmly into the bottom of a 9x13 inch baking pan to form the crust. Place the pan in the freezer to chill and set while you prepare the filling. (5 minutes)

Recipe View 8 mins Make the Cream Cheese Filling: In a large bowl, blend together half of the thawed whipped topping, the softened cream cheese, and the confectioners' sugar until smooth and creamy. An electric mixer works best for this step. (8 minutes)

Recipe View 3 mins Spread the cream cheese filling evenly over the chilled cookie crust. Return the cake to the freezer to set while you prepare the pudding layer. (3 minutes)

Recipe View 5 mins Prepare the Pudding Layer: In a separate bowl, prepare the instant vanilla pudding according to the package directions, using the 2 cups of milk. Whisk until smooth and let it sit for a minute to slightly thicken. (5 minutes)

Recipe View 2 mins Spread the pudding evenly over the cream cheese layer. (2 minutes)

Recipe View 4 hrs Finish and Chill: Spread the remaining whipped topping evenly over the pudding layer. Sprinkle the reserved crushed cookies over the whipped topping. Cover the cake and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely. (240 minutes)