Crush the cookies in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate crust while you work on the truffle layer.

In a food processor, pulse the 36 Oreos until broken into fine crumbs. Add cream cheese and continue pulsing until well blended.

Reserve 2/3 cup of the truffle mixture, and spread the rest into an even layer on top of the crust. Return to the refrigerator.

Roll the reserved truffle mixture into small balls (about the size of a marble) and refrigerate until ready to decorate.

In the bowl of a stand mixer fitted with a paddle attachment, beat the pudding mix and cream cheese together until combined. Gradually add the milk, a little at a time, allowing mixture to come together after each addition.

Remove bowl from the mixer and fold in 2/3 of the whipped topping (about 8 ounces) until just combined. Pour filling over the truffle layer and smooth out the top.

Transfer the reserved whipped topping to a pastry bag or small ziploc bag with the tip cut off, and pipe dollops around the border of the pie. Top each dollop with a truffle ball. Stick 5 Oreos into a star formation in the center of the pie, and crush the last Oreo to sprinkle over the top. Refrigerate until set, at least 6 hours or overnight.