2 (9 inch) Oreo cookie pie crusts
8 ounces cream cheese, softened
1 cup powdered sugar
1 (3 ounce) package instant butterscotch pudding mix
1 (3 ounce) package chocolate fudge instant pudding mix
3 cups milk, divided into 1 1/2 c. each
16 ounces Cool Whip
Set aside crusts. Mix together creme cheese and powdered sugar until creamy. Divide mixture (I use guesstamation) equally and put in the bottom of the 2 pie crusts. In a separate bowl, add 1 1/2 cups milk and the pkg. of butterscotch pudding. Mix well with a whisk. Add on top of creme cheese mixture, evenly, about 3/4 cup per pie. Place in refrigerator until set about 15 minutes. In a bowl put 1 1/2 cups milk and the pkg. of chocolate pudding. Pour on top of butterscotch pudding that is set. Put in icebox and allow chocolate pudding to set up. Divide 16 oz Cool Whip and frost on top of chocolate pudding. Keep refrigerated.