I got the recipe from my youngest sister, Rocky, a few years ago. Since then, I've seen it all over the internet as well. I've modified it a little over time, and I'll share my version with you. The changes I've made are: using half the amount of butter & substituting reduced-fat cream cheese for the regular version. I've also tried using sugar-free pudding and reduced-fat Oreos. The Oreos work pretty well, but the sugar-free pudding is best saved for times when all of the dessert will be consumed right away. If you try to store the sugar-free version, it starts to get watery. I've also tried different versions of Cool Whip - they all work about the same, but if you read the labels, they're all very similar in calories, carbs, and fat, too - so I just use the regular one.
1 - 15oz. pkg. Oreos
1/2 c. melted butter
1 c. powdered sugar
8 oz. reduced-fat cream cheese (at room temp)
2 - 8oz. containers of Cool Whip (at room temp)
2 small boxes instant Jello chocolate pudding
Crush the Oreos (I put them on a cookie sheet and crush them with a potato masher). Set aside 1/2-1 cup, then mix the remaining Oreos with the melted butter.
Pour mixture into 13x9x2 pan and firmly press with fingers or spatula. Place in the refrigerator for 5 minutes.
In mixing bowl, combine powdered sugar, cream cheese, and one tub of Cool Whip with electric mixer until thoroughly mixed.
Spread mixture evenly over the Oreo crust and return to the refrigerator for 5 minutes.
Prepare both boxes of instant pudding according to package instructions. Spread over Cool Whip-cream cheese-powdered sugar layer & return to refrigerator for 5 minutes.
Spread remaining tub of Cool Whip over pudding layer and top with reserved Oreo crumbs. Refrigerate until serving - best if refrigerated overnight.
How easy was that? And it's soooooo good!!!
Let me know if you give it a try!