Mix the vanilla pudding with 1 1/2 cups milk and set aside to set up. Then mix in cream cheese till well blended.
Fold in half of the whipped cream. The Corn syrup will act as a sweetener and a stabilizer. Save the other half of the whipped cream.
Fold in crushed oreos. Pour into pie crust and refrigerate at least 1 hour then spread the remaining whipped cream over the top of the pie and decorate with remaining cookies. Refrigerate at least 3 more hours before serving.
Note: Can substitute an 8 ounce bowl of cool whip. This pie can also be served as a frozen pie.