Place half of the chocolate sandwich cookies (about 7.15 oz) in a food processor and process until they become fine crumbs. Melt the real butter in a 9x13 inch dish, then add the cookie crumbs to the dish. Stir until all the crumbs are moistened by the butter, then firmly press the mixture into the bottom of the dish to form an even crust. I like to use the bottom of a measuring cup to get the crust nice and compact.

In a large mixing bowl, combine the whipped topping (Cool Whip), softened cream cheese, confectioners' sugar, and vanilla extract. Beat on high speed until the mixture becomes very fluffy and no lumps remain. Spread this cream cheese mixture evenly over the Oreo crust, smoothing the surface with a spatula.

Using the same mixing bowl (no need to wash), add the Jell-O strawberry cream instant pudding, cold milk, and heavy cream. Mix on high speed until the pudding is thickened and smooth. Pour this pudding mixture over the cream cheese layer in the dish, spreading it out evenly.

Crush the remaining chocolate sandwich cookies (about 7.15 oz) and sprinkle them evenly over the top of the pudding layer. Chill the dish in the refrigerator for at least 15 minutes, or until ready to serve. For even better texture, I sometimes let it chill for an hour so everything sets nicely before slicing.