Pulse the oreo cookies in a food processor until crushed. Reserve ¾ cup of the crushed cookies as topping.

Place the rest of the crushed cookies in a medium-sized bowl and mix with the melted butter. Gently press this mixture into the bottom of a 9x13-inch greased baking dish. This will be the crust and base of your dessert.

In a second medium-sized bowl, whisk the lemon pudding and the milk for about a minute until well combined. Refrigerate for at least 5 minutes until firm.

Using a hand-held or stand mixer, beat the softened cream cheese until smooth. Mix in the lemon juice and powdered sugar. Gently fold in one container of cool whip until well combined.

Spoon the cream mixture over the cookie crust and spread until it covers the whole crust.

Spread the lemon pudding over the cream cheese mixture evenly.

Add spoonfuls of the remaining tub of Cool Whip over the lemon pudding and carefully smooth it over the whole surface.

Sprinkle with the reserved crushed cookies and refrigerate for at least 2 hours or overnight.