Mix cookie crumbs and butter until well blended.

Press onto bottom of 13x9 pan.

Refrigerate until ready to use.

Beat pudding mixes and milk in large bowl with whisk 2 minutes.

Spread 1 1/2 cups onto crust.

Stir half the cool whip into remaining pudding and spread over pudding layer in pan.

Cover with remaining cool whip and toffee bits.

Refrigerate 4 hours or until firm.