Finely crush your oreo cookies either using a food processor or high powered blender.
Melt your butter in the microwave and combine your Oreo crumbs and butter in a medium sized bowl.
Pour your crumb mixture into the bottom of a pie pan and press firmly and evenly into the bottom and up the sides of the pan.
Place the crust into the fridge to chill for at least 15 minutes.
Add the two packages of pudding mix, and 2.5 cups milk to a large bowl and whisk until well mixed, for about 2 minutes.
Add half of the cool whip to the pudding and fold them together.
Pour the pudding filling into the prepared pie crust.
Refrigerate for a few hours until pudding is set, or ready to serve.
Top with remaining cool whip (all over the top, or piped in rosettes as pictured. Top with Oreo halves if desired.
Slice and serve.