Smash or pulse the cookies until you have smaller chunks. You’ll need to keep 1 cup of cookies for later. With the remaining cookie pieces, add in melted butter and combine before pressing into a 9x13 pan. Freeze for five minutes until set.

Combine powdered sugar, cream cheese, and half of the whipped topping. Add it to your pan (over the crust) and use a spatula to evenly spread it. Freeze for another few minutes while working on step three.

Prepare your instant pudding by mixing it with milk. Spread your pudding over the cake. Add the rest of your whipped topping and garnish with the leftover cookie pieces. Serve this Oreo cake chilled.