In a mixing bowl, combine the instant vanilla pudding mix with 2 cups of nonfat milk. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until it thickens. Set aside to let it firm up.
Crush the Oreos into small pieces. You can do this by placing them in a zip-top bag and using a rolling pin or by pulsing them in a food processor until you achieve fine crumbs. Reserve a small amount for topping.
In the baking dish, spread half of the crushed Oreos evenly across the bottom.
Pour half of the prepared vanilla pudding over the crushed Oreos, spreading it gently to ensure an even layer.
Spread half of the whipped topping over the pudding layer, smoothing the surface with a spatula.
Repeat the layering with the remaining crushed Oreos, followed by the remaining pudding and whipped topping.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
When ready to serve, sprinkle the reserved crushed Oreos on top for added crunch and garnish.
