Prepare the dish: Lightly grease an 8×8 inch baking dish and set it aside.

Make the pudding base: In a large mixing bowl, combine the chocolate and vanilla pudding mixes with cold milk. Beat with a hand mixer for about 3 to 4 minutes, until thick and smooth. Set aside.

Build the crust: Crush 20 of the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin. In a bowl, stir the crushed cookies with melted butter until well mixed. Press the mixture firmly into the bottom of your prepared dish to create an even crust.

Cream cheese layer: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy. Spread this evenly over the Oreo crust.

Add pudding layer: Pour the chocolate pudding mixture over the cream cheese layer. Spread evenly with a spatula.

Make whipped cream topping: In a clean bowl, beat the heavy whipping cream and confectioner’s sugar until stiff peaks form. Spread this whipped topping evenly over the pudding layer.

Top it off: Crush the remaining 10 Oreos and sprinkle them generously over the top of the dessert.

Refrigerate: Chill in the refrigerator for at least 3 hours, or until fully set. If you choose to freeze it, let it sit at room temperature for 15 minutes before cutting into squares.