Mix crumbs, butter and 2tbsp sugar. Press into the bottom of 13 x 9 pan. Refridgerate until ready to use.

Beat cream cheese, remaining sugar and 2tbsp milk in a medium bowl until well blended. Stir in finely crushed candy cane. Add 1 1/4 cups cool whip. Mix well. Spread over crust.

Beat pudding mixes and remaining milk with whisk 2 minutes. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining cool whip. Refridgerate 4 hours. Top with crushed candy cane just before seving.