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Preheat oven to 350
For the crust pulse the cookies in food processor until you
achieve crumb mixture or place them into a large baggie and
smash to a fine texture.
In a small bowl mix the cookie crumb mixture with the melted
butter and press into greased 8x8 inch pan.
Bake crust in preheated oven for 15 minutes.
Allow to cool.
In a large bowl beat 1 box of pudding mix with 1 1/2 c of milk
until well blended.
Blend in canned pumpkin and pie spices fold in 1 c whipped
topping.
Pour and smooth on top of oreo crust.
In another bowl beat remaining box of pudding mix 2 cups of
cool whip and 1 cup of milk together until smooth. Slowly
beat in powdered sugar and vanilla until fluffy, layer on top of
middle layer of the dessert.
Garnish with cinnamon and nut topping, refrigerate 2-3 hours
before serving
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