Place 26 Oreos into a food processor and pulse until the cookies form fine crumbs and no large pieces of cookies remain.

Add the melted butter to the food processor and pulse until the butter has completely coated all of the Oreo cookie crumbs.

Pour the crust mixture into the bottom of a 9x13 baking pan. Begin pressing the crust into the bottom of the pan firmly and evenly until it’s packed down.

Place in the fridge to firm up while preparing the next layer.

In a medium bowl, add the cream cheese and powdered sugar. Beat using a hand mixer on medium speed until smooth. Scrape down the sides of the bowl and beat in any remaining pieces of cream cheese or powdered sugar.

Fold in 2 cups of the thawed whipped topping until the cream cheese mixture becomes light and fluffy and the whipped topping is completely incorporated.

Spread the cream cheese mixture on top of the chilled cookie crust using an angled spatula. Clean off the spatula before spreading the next layer.

In a separate medium bowl, add the two boxes of pudding mix and milk. Whisk for 2 minutes or until it begins to thicken.

Spread the pudding over the top of the cream cheese layer making sure it’s in an even layer using an angled spatula. Clean off the spatula before spreading the next layer.

Spread the remaining thawed whipped topping on top of the pudding mixture using an angled spatula to spread it evenly to the edges.

Coarsely chop the remaining Oreo cookies and sprinkle over the top of the whipped topping.

Refrigerate for at least 3 hours before serving but preferrable overnight so it can set up.