INGREDIENTS:
32 Oreo Cookies, divided (about 3/4 of 1 lb. 2 oz. bag)
1/4 cup butter or margarine, melted
2 pkg. (3.9 oz. each) Chocolate Instant Pudding
2 cups cold milk
1 tub (8 oz.) cool whip Whipped Topping, thawed, divided
LET'S MAKE THE PIE:
FINELY crush 24 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate.
BEAT pudding mixes and milk with whisk 2 min.
SPOON 1-1/2 cups pudding into crust. Stir half the cool whip into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining cool whip. Spread over pie.
REFRIGERATE 4 hours or until set.
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