Oreo Cookie Torte

1 package Oreo cookies
1/2 cup (1stick) margarine, room temperature
1 package (3.4 ounces) instant vanilla pudding
3 1/2 cups whole milk
1 package (8 ounces) cream cheese, room temperature
1 container (8 ounces) frozen whipped topping, thawed

Crush cookies, about half a package at a time, in blender. Place
cookies and margarine in a bowl and mix with a fork until combined.
Press all but 1/2 cup of the mixture into a 13-by-9-inch pan. For
filling: Blend pudding with milk. Add cream cheese and beat until
smooth. Pour mixture over crust. Refrigerate 5 to 10 minutes to let
mixture firm, then spread whipped topping over filling. Garnish with
reserved cookie mixture. Refrigerate 2 to 3 hours. Makes 18 servings.

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