In a large bowl, melt the butter and set aside.

In a blender or food processor, crush 24 cookies.

Pour cookie crumbs into the bowl of melted butter, mix, and press onto the bottom and sides of a 9-inch pie plate.

In the same bowl, beat milk and pudding together until thick (approximately 1 to 2 minutes).

Carefully stir in Cool Whip topping and blend well.

Crush or chop 12 additional Oreos and fold them into the pudding mixture.

Spoon pudding mixture into crust.

Garnish with Oreos and refrigerate at least four hours.