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.
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