01 -
Place Oreo sandwich cookies in a food processor and pulse until they are finely crushed. Evenly distribute half of the crushed Oreos onto the bottom of an ungreased 23 x 33 cm baking dish. Set the remaining cookie crumbs aside.
02 -
Using a hand mixer, combine the softened butter, cream cheese, and confectioners' sugar in a mixing bowl. Beat until the mixture is smooth and creamy.
03 -
In a large separate bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding begins to thicken.
04 -
Gently fold the thawed whipped topping into the pudding mixture using a silicone spatula until integrated.
05 -
Add the creamed butter and cream cheese mixture to the bowl with the pudding and whipped topping. Mix thoroughly until homogenous.
06 -
Pour the completed creamy mixture over the crushed Oreos in the prepared baking dish. Spread gently to cover the base.
07 -
Top with the reserved crushed Oreos, distributing evenly. Refrigerate for a minimum of 2 hours, or until fully set. For best flavour and texture, chill for 4 hours prior to serving.