Crush all of the cookies. (A food processor is good but I prefer the finger method).

Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine.

Press into the bottom of a 9 x 13 pan.

Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust.

Refrigerate for 30 minutes.

Mix pudding and milk together until smooth.

Pour over crust.

Refrigerate for 1 hour.

Spread remainder of Cool Whip on top of pudding.

Sprinkle with reserved cookie crumbs.

Chill about 1 hour and enjoy!