PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use. WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust. BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours. Nutritional InformationCalories: 230 Total fat: 13 g Saturated fat: 8 g Cholesterol: 20 mg Sodium: 330 mg Carbohydrate: 27 g Dietary Fiber: 1 g Sugars: 19 g Protein: 3 g Vitamin A: 6% DV Vitamin C: 0% DV Calcium: 6% DV Iron: 6% DV
