Allow the butter and cream cheese to warm up to room temperature.

In a blender or food processor, crush the whole package of Oreo cookies. Try to crush the Oreos so that you end up with both crumbles and chunks.

In a large bowl, combine the butter and cream cheese together with a mixer. Mix until the the butter and cream cheese are well blended and mostly smooth. The cream cheese may not completely blend, depending on its temperature.

Add the powdered sugar, instant pudding, and milk to the butter and cream cheese mixture. Slowly mix with gradually increasing speed until the mixture has thickened.

Fold the cool whip into the pudding mixture. It is important to not mix the cool whip into the pudding so that the texture remains light and airy.

Line the bottom of a large bowl with a layer of the crushed Oreo cookies.

Add a layer of the pudding mixture on top of the Oreo cookie layer. This layer should be much thicker than the layer of crushed Oreos.

Keep adding alternating layers of crushed Oreo cookies and the pudding mixture.

The remaining Oreo cookies should be used to create the final layer of the pudding. This final layer is a great place to use any of the large Oreo chunks for better presentation.

Refridgerate the completed dirt pudding for at least 4 hours to allow the pudding to achieve an airy texture.

Serve in ice cream dishes (or plastic cups) and enjoy!