Crush cookies into course crumbs. Reserve one cup for topping.

Melt butter and Mix with remaining crumbs. Press into pie pan. Chill in freezer for five minutes.

Mix cream cheese, powered sugar, and half of whipped cream. Spread over crust and return to freezer.

Mix pudding with milk. (Box says two cups milk but you want it a bit thicker. Other than that, prepare as directed on box.) Spread over cream cheese mixture.

Top with remaining whipped topping, then remaining cookie crumbs. Chill for at least two hours. Keep refrigerated.