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1. Crush entire package of Oreos to fine consistancy (potato masher works fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix remaining crumbs and melted margarine and press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or spatula.
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2. Place in refrigerator for 5 minutes.
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3. In large mixing bowl, combine confectioner's sugar, cream cheese and one (1) tub of cool whip. Beat with electric mixer until thoroughly mixed.
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Note: Items will mix much more easily if cream cheese and cool whip have been set out at room temperature ahead of time.
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4. Retrieve pan from refrigerator, spread cream cheese/Cool Whip/sugar mixture evenly over Oreo crust. Spread carefully, as crust will have tendancy to stick to mixture. Return to refrigerator.
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5. Prepare both boxes of chocolate pudding according to package directions. Then quickly retrieve pan from refrigerator and spread over top of previous layer. Return to refrigerator for 5 minutes.
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6. Retrieve pan from refrigerator and spread remaining tub of Cool Whip evenly over pudding layer.
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7. Sprinkle 1/2 cup of Oreo crumbs
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(set aside earlier) over top of Cool Whip layer.
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8. Refrigerate until served. For best results, make the night before.
