Crush 32 Oreo cookies in a large resealable zip-top bag using a meat mallet or a large soup can. Combine crushed Oreos with 6 tablespoons of melted butter in a bowl, mixing until well combined. Press the mixture firmly into the bottom of a greased 13x9 inch baking pan. Refrigerate while preparing the next layer.

In a large bowl, beat together 8 ounces of softened cream cheese and 1 cup of powdered sugar until smooth. Gently fold in 1 cup of the whipped topping until well mixed. Spread this mixture evenly over the chilled Oreo crust.

In a medium bowl, mix together 2 boxes of instant chocolate pudding mix with 3 cups of cold milk, stirring until smooth. Fold in crushed Oreos, allowing the mixture to sit for 2-3 minutes until it thickens. Spread the pudding mixture over the cream cheese layer.

Spread the remaining whipped topping over the chocolate pudding layer and sprinkle crushed Oreos on top. Chill the dessert in the refrigerator for at least two hours.