▢1 (14.3-ounce) package Oreos ▢1 (8-ounce) package cream cheese softened ▢½ cup unsalted butter softened ▢1 cup powdered sugar ▢1 (16-ounce) tub whipped topping (or 4 cups whipped cream) ▢2 (3.4-ounce) boxes instant white chocolate or vanilla pudding ▢3 cups milk ▢1 teaspoon vanilla extract
Crush all the Oreos in a large resealable plastic bag or in the food processor until they are crumbs. Press two-thirds of the crushed cookies into the bottom of a 9×13-inch baking dish and set aside. Reserve the remaining crushed Oreos.
In a large bowl, beat cream cheese and butter together with a hand mixer until smooth. Mix in powdered sugar. Fold in whipped topping until well combined and set aside.
In a separate bowl, mix pudding, milk, and vanilla. Let sit until thickened. Fold this mixture into the cream cheese mixture.
Carefully pour the pudding/cream cheese mixture over the crumb crust in the pan.
Sprinkle with the reserved crushed Oreos. Refrigerate for 3–4 hours before serving.. ENJOY!