Start by placing 40 Lemon Oreos in a zip-lock bag. Using a rolling pin, roll the bag out until the Oreos are nice and crumbled. I leave a small corner open to prevent the bag from popping. You can also crush the Oreos in a food processor or blender if you prefer.

Mix the crumbled Oreos and melted butter together. Press evenly into the bottom of a baking dish. I have used both 11X7 and 9X13 pans and they both work great.

Add the milk to the pudding mix and whisk until well combined. Let stand for 5 minutes.

Add half of the Cool Whip to the pudding and mix well. Pour over the Oreo crust and smooth out evenly.

In a bowl, mix the lemon pie filling and remaining Cool Whip. Mix until well combined and pour over your pudding layer. Smooth out evenly.

Scoop the container of frosting into a piping bag and pipe around the edges of your cake.

Crumble 15 more Oreos to sprinkle on the top of the dessert. You can crush them finely as before, or you can leave bigger pieces if you prefer.

If desired, add a couple of lemon slices in the center and refrigerate for 4 hours or place in the freezer for 1 hour before serving.