• Before you begin, place a metal or glass mixing bowl and beaters in the freezer. Use a family size (19.1 oz) package with 48 oreos for this recipe. 36 oreos will be used for the oreo crust, 6 oreos in the oreo whipped cream and 6 oreos for the top of the dessert. 

Oreo Crust

• In a blender or food processor, blend 36 oreo cookies (blend the whole cookie - the cream and the cookie). Transfer the oreos to a bowl and stir in the melted butter, the mixture will be thick and stick together. Press the oreo crust into an un-greased 9x13 inch pan. Use the bottom of a cup to press the oreos into an even layer. Place the pan in the fridge while making the next layer.
  36 (405g) oreos, 1/2 cup (113g) unsalted butter, melted

Cream Cheese Layer

• In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, beat on high for 1-2 minuets, until it’s very fluffy. Add in one container of cool whip and mix on low until incorporated. Spread the cream cheese layer evenly over the oreo crust. Return the pan to the fridge. 
  8 oz (226g) cream cheese, 1 cup (113g) powdered sugar, 1 tsp vanilla extract, 8 oz (226g) cool whip, thawed

Chocolate Mousse Layer

• In a mixing bowl (you can quickly rinse and dry the bowl you used for the cream cheese layer), combine the pudding mix and heavy cream. Beat with an electric mixer on medium-high speed until thick, 1-2 minutes. Do not prepare the pudding mix as directed on the box, simply add the powdered mix to the heavy cream. Add in one container of cool whip and mix on low until incorporated. Spread this layer on top of the cream cheese layer. Return the pan to the fridge.
  1 box chocolate instant pudding mix, 2 cups (473ml) heavy whipping cream, 8 oz (226g) cool whip, thawed

Oreo Whipped Cream Layer

• Remove the metal or glass bowl and beaters from the freezer. Combine the heavy cream, powdered sugar, vanilla extract and 6 crushed oreos in the bowl, beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Spread this layer on top of the chocolate mousse layer.
  2 cups (473ml) heavy whipping cream, 1/2 cup (56g) powdered sugar, 1 tsp vanilla extract, 6 oreos
• Top the dessert with the remaining 6 oreos, breaking them into smaller pieces.
  6 oreos
• Cover with a lid or plastic wrap and chill in the fridge for 4 hours. After chilling, use a sharp knife to cut the dessert into pieces and serve.