Directions
Mix the Oreo crumbs and melted butter in a large bowl until well combined. Pour the mixture into a 9×13-inch baking dish and press evenly to form the crust. Refrigerate the crust while preparing the cream cheese filling.
In a large bowl, beat the cream cheese and powdered sugar with a mixer until smooth and creamy. Add the Cool Whip and vanilla extract, then beat until combined. Fold in the crushed Oreos. Spread the mixture evenly over the chilled crust. Refrigerate.
Whisk the half and half with the pudding mix in a large bowl until it thickens. Fold in the crushed Oreos. Spread evenly over the cream cheese layer. Refrigerate for 5 minutes.
Spread the Cool Whip evenly over the pudding layer and sprinkle the crushed Oreos on top. Refrigerate for at least 4 hours before serving to allow the layers to set.
