Instructions

• In a medium bowl, whisk the 13.4-ounce box instant vanilla pudding mix with 2 cups of the nonfat milk until smooth. Let the pudding sit about 5 minutes to thicken.
• Pour the remaining ½ cup nonfat milk into a small bowl or measuring cup for dipping cookies.
• Dip 16 Oreos, one at a time, briefly into the reserved ½ cup milk and arrange them in a single layer on the bottom of an 8×8-inch pan.
• Spread half of the prepared pudding evenly over the Oreo layer.
• Spread half of the 18-ounce whipped topping evenly over the pudding layer.
• Dip another 16 Oreos, one at a time, in the reserved milk and arrange them in a single layer on top of the whipped topping.
• Spread the remaining pudding evenly over the second Oreo layer.
• Spread the remaining whipped topping evenly over the pudding.
• Place the last 4 Oreos in a sealed plastic bag and crush with a rolling pin (or chop finely with a knife). Sprinkle the Oreo crumbs evenly over the top of the whipped topping.
• Cover the pan tightly and refrigerate at least 4 hours before serving (overnight is best). Store leftovers in the refrigerator for up to 3 days.