Preparation

• Mix the crushed Oreo cookies and melted butter together in a medium bowl. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
• In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
• In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for two minutes until it begins to thicken. Let it sit for five minutes.
• Gently fold the pudding mixture into the cream cheese mixture until just combined.
• In another clean bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and pudding mixture until no streaks remain.
• Pour the creamy filling into the prepared Oreo crust.
• Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
• Before serving, spread the thawed whipped topping over the top of the pie. Garnish with extra crushed Oreos if desired.