In a mixing bowl, combine Oreo cookie crumbs with melted butter until it forms a paste.

Coat a 9x13 dish with cooking spray and then press moistened cookie crumbs into the pan.

Refrigerate for 30 minutes to set. You can also use the freezer if you are short on time.

Using a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, beat cream cheese until smooth. Add sugar and vanilla.

Fold in 2 cups (about 8 ounces) whipped topping.

Spread over chilled crust.

Place in refrigerator while you make the next layer.

Using a stand mixer fitted with the whisk or a large mixing bowl with an electric mixer, combine chocolate and vanilla instant pudding with milk. Whisk according to package directions (about 2 minutes) and then sit aside to set.

Spread over cream cheese layer.

Spread remaining whipped topping (8 ounces or 2 cups) over pudding layer.

Cover and refrigerate for a minimum of 4 hours or until ready to serve.

Top with sauces and toppings of your choice when ready to serve.

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