Start by preparing your ingredients. First, place the Oreo cookies into a food processor or blender and pulse until finely crushed. If you don’t have a processor, place the cookies in a zip-top bag and crush them with a rolling pin. Set the crumbs aside.

In a large mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and mix until well incorporated. This creates the rich base of the creamy filling.

Next, in a separate bowl, whisk together the instant pudding mix and cold milk. Continue whisking for about 2 minutes until the mixture begins to thicken. Once ready, fold the pudding into the cream cheese mixture. Finally, gently fold in the whipped topping until everything is well blended and fluffy.

Now it’s time to assemble. In a 9×13-inch dish, sprinkle a layer of crushed Oreos across the bottom. Then spread half of the pudding mixture over the cookies. Add another layer of crushed Oreos, followed by the remaining pudding mix. Finish with a final layer of Oreo crumbs on top, pressing them gently to create the “dirt” effect.

Cover the dish with plastic wrap and refrigerate for at least 4 hours—or overnight if you can—for the best texture and flavor.