Directions

1. Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 min.
2. Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.
3. Pour 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding layer; spread to evenly cover pudding.
4. Refrigerate at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator.