In a large bowl beat the cream cheese, butter and confectioner sugar until smooth. In a large bowl wisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Gradually stir into cream cheese mixture. Fold in whipped topping.

Spread 1-1/3 cups of crushed cookies into an ungreased 13-in by 9-inch dish. Layer with half if the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.