Cookie crust: Melt butter in microwave. Crush all Oreo cookies until they're fine crumbs. I prefer to do this in batches in the food processor, but a big baggie and rolling pin will also work. Set aside a half cup of cookie crumbs to use as the topping. Pour the remaining cookie crumbs into an ungreased 9x13" dish. Top crumbs with melted butter, then use a spoon to make sure all crumbs are evenly coated in butter. Press buttery crumbs into the pan to form an even layer, then put pan in fridge to chill.

Next: Prepare whipped cream. Add all heavy whipping cream (this should be very cold) to a mixing bowl. (I use a KitchenAid, but any mixer with an electric whisk will work.) Set the mixer to high and let it mix for a few minutes. Eventually you'll notice the cream start to thicken a bit. Once it's getting noticeably thicker, slowly add in the sugar, salt, and vanilla extract. Turn off mixer once the ingredients are combined and the desired consistency has been reached. It should be fluffy. Put whipped cream in a separate bowl and store in the fridge.

Cream cheese layer: In the empty mixing bowl used for the whipped cream (no need to wash), beat the cream cheese on medium until light and fluffy, about 3 minutes. Then scrape down sides and add in powdered sugar until completely incorporated. Beat for another minute. Finally, use a spatula to fold in about half of the prepared whipped cream. It's okay to use the mixer in short spurts, but you don't want to deflate the whipped cream. Once combined, spread evenly over Oreo cookie layer and place baking dish back in fridge.

Chocolate pudding: Combine a box of instant chocolate pudding with cold milk. Whisk until completely combined, then set in fridge for about 5 minutes until thickened. Then, spread pudding evenly over cream cheese layer.

Whipped cream layer: Spread remaining whipped cream evenly on top of the chocolate pudding. Then, sprinkle remaining cookie crumbs on top. Cover and chill in fridge for at least 2 hours before serving. Enjoy!