1. Prepare the crust by grinding 24 whole Oreos (filling intact) into fine crumbs using a food processor, blender, or crushing manually. Mix the crumbs thoroughly with 4 tablespoons melted butter until well combined.
2. Press the crust mixture evenly into the bottom and sides of a 9-inch pie dish to form a firm base. Refrigerate or freeze for about 20 minutes to set the crust.
3. For the filling, grind 12 Oreos into fine crumbs. Fold the Oreo crumbs into 8 ounces of Cool Whip until combined.
4. Spoon the filling evenly into the prepared crust and smooth the surface. Spread the remaining 8 ounces of Cool Whip over the filling for a creamy top layer.
5. Garnish the pie with about 3 crushed or whole Oreos. Lightly insert toothpicks into the topping before covering to prevent cling wrap sticking.
6. Cover and refrigerate the pie at least 2 to 3 hours or preferably overnight for best flavor and set consistency.