Crush the Oreos into fine crumbs using a food processor or a zip-top bag.

Mix the crumbs with melted butter in a large bowl until the mixture resembles wet sand.

Transfer to a greased 9×13-inch baking dish and press down firmly to form the crust. Chill in the fridge for about 10 minutes.

Beat the softened cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract, beating until fluffy.

Gently fold in the Cool Whip and crushed Oreos until evenly mixed.

Spread the cream cheese filling evenly over the chilled crust. Refrigerate for 15 minutes.

In a large bowl, add cold half and half or whole milk and instant chocolate pudding mix. Whisk until thickened.

Let the pudding sit for five minutes then fold in the crushed Oreos.

Spread the chocolate pudding layer over the cream cheese layer and refrigerate for 5-10 minutes.

Spread remaining Cool Whip over the pudding layer, covering completely.

Garnish with crushed Oreos and cover the dish tightly with plastic wrap. Refrigerate for at least four hours.

Use a warm sharp knife to slice the dessert into squares before serving straight from the fridge.