1
Place most of the Oreo cookies in a large zip-lock bag. Use a rolling pin to crush them into crumbs. Reserve some cookies for topping.
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2
Combine the crushed cookies with the melted butter. Press the mixture evenly into a 9×13-inch pan. Refrigerate while you prepare the filling.
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3
Whisk together the instant chocolate pudding mixes and cold milk until the mixture thickens. Let it set for a few minutes, then spread.
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