Add cookies to food processor and crush to fine crumbs. Reserve about 1 cup of crumbs and add the remaining crumbs to a large bowl.

Melt butter in microwave safe bowl. Combine melted butter and crumbs to form a crust.

Press cookie mixture into 13x9 baking dish. Place in refrigerator to chill while making filling.

In a large bowl, combine pudding and milk until completely smooth. Place in refrigerator 10-15 minutes or until set.

In another large bowl, beat cream cheese until smooth and creamy. Add powdered sugar and beat until well combined.

Fold in whipped topping.

Remove pudding from refrigerator and fold into cream cheese mixture.

Remove crust from refrigerator and spread filling evenly over crust. Sprinkle with reserved crumbs

Place in refrigerator 2-3 hours or overnight to set. Keep refrigerated until ready to serve. Store leftovers in refrigerator.