Crush cookies into bite size pieces. Reserve 1 cup for top, melt butter and mix with the rest of cookies. Press into 9x13 pan and put in freezer for 5 mins.

Blend 1/2 of the whipped topping, all of the cream cheese, and sugar. spread over crust and place cake back in the freezer.

Prepare instant pudding with the milk according to package directions then spread over the top of the cake. Spread remaining whipped topping on top of pudding then sprinkle cookies. Keep refrigerated!