Preparation

• Pulse the oreo cookies in a food processor until crushed. Reserve ¾ cup of the crushed cookies as topping.
• Place the rest of the crushed cookies in a medium-sized bowl and mix with the melted butter. Gently press this mixture into the bottom of a 9x13-inch greased baking dish. This will be the crust and base of your dessert.
• In a second medium-sized bowl, whisk the lemon pudding and the milk for about a minute until well combined. Refrigerate for at least 5 minutes until firm.
• Using a hand-held or stand mixer, beat the softened cream cheese until smooth. Mix in the lemon juice and powdered sugar. Gently fold in one container of cool whip until well combined.
• Spoon the cream mixture over the cookie crust and spread until it covers the whole crust.
• Spread the lemon pudding over the cream cheese mixture evenly.
• Add spoonfuls of the remaining tub of Cool Whip over the lemon pudding and carefully smooth it over the whole surface.
• Sprinkle with the reserved crushed cookies and refrigerate for at least 2 hours or overnight.