Put your cookies in a food processor and blend until fine. I used Nilla wafers, you use what you prefer.

After the cookies are blended, add the melted butter and milk and mix with hands until the cookies hold form well.

Add the crust mix into your pan, I used a 10 inch pan. Press firmly.

Next, cream your COLD cream cheeses in a mixer for about 3 minutes.

After that, add in one container of cool whip, then the other container. Cream until well combined.

Next step is to bloom your gelatin. Add half a cup of warm water into a cup and sprinkle on one packet of gelatin, set aside for 5 minutes.

After 5 minutes have passed, mix the gelatin well until its smooth, add into microwave for 10 seconds and mix again until its smooth and clear.

Add the gelatin mix into the cream cheese and cool whip filling, mix again for another 3 minutes.

After you are done with mixing, cut up your bueno chocolates in pieces and add them into your filling.

Add the cream cheese filling into your cake crust pan, smooth over.

Personal Preference* if you would like a ganache on top, like I do, then add half a cup of chocolate and half a cup of heavy whipping cream and microwave that together for about 30 seconds and mix well until you have a nice creamy ganache. Pour over the cream cheese mixture and decorate how you would like with the rest of the leftover bueno chocolates.

Chill for a minimum of 2-3 hours in the freezer, 4-6 in the refrigerator.