Crush the whole package of cookies. Save about 1 cup to sprinkle on top of dessert lasagna when it's done.
In the bottom of a 9x13 baking dish combine the crushed Oreo cookies and melted butter. Press evenly across the bottom to form a crust.
Using electric mixer, mix half of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl.
Spread the mixture on top of the oreo crust. Transfer to the refrigerator while you are making a pudding.
In a bowl, combine chocolate instant pudding with cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the pudding over the previous layer. Refridgerate and let it sit for 10 minutes to firm up the pudding.
Spread the remaining half of cool whip over the pudding, and sprinkle with reserved Oreo crumbs on top.
Refrigerate until ready to serve.
*To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.