Crush a bag of Oreo cookies and reserve 1 cup of crumbs. Mix the remaining crumbs with melted butter to create a crust in a 9x13-inch pan. Beat cream cheese, add powdered sugar, and fold in whipped topping for the first layer.
Mix pudding and milk, let it thicken, and spread it over the crust. Add another layer of whipped topping and top with reserved Oreo crumbs. Chill for at least 4 hours before serving. Can be stored covered in the refrigerator for up to 5 days.