– 1 package, Lemon Oreo cookies, divided – 3 Tbsp. butter, melted – 1 (8 oz.) pkg, cream cheese, room temperature – 1/4 c. sugar – 1 (3.4 oz) pkg, instant lemon pudding mix – 1 c. milk – 1 large (16 oz.) carton, frozen whipped topping, thawed
Preheat oven to 350 degrees. In a food processor, crush about 22 of the oreos. Pour the oreos into a 9" pie plate. Stir in the melted butter, and press the mixture to the bottom and sides of the pie plate, forming the crust.
With a hand or stand mixer, cream together the room temperature cream cheese and sugar until smooth.
Add the milk and pudding mix, and beat until smooth and creamy. Lastly, fold in half (8 oz) of the whipped topping to the pudding mixture.
Pour the filling into the cooled pie shell. Refrigerate for 2-3 hours or until set. Top the pie with the remaining whipped topping, and Oreos. Enjoy.