| 1 | Crush all of the cookies. |
| 2 | (a food processor is good but i prefer the finger method). |
| 3 | Set ?c of crumbs aside. |
| 4 | Mix the rest of the crumbs with melted margerine. |
| 5 | Press into the bottom of a 9 x 13 pan. |
| 6 | Blend cream cheese and powdered sugar with a mixer until smooth. |
| 7 | Fold in ?c cool whip. |
| 8 | Spread over crust. |
| 9 | Refrigerate for 30 minutes. |
| 10 | Mix pudding and milk together until smooth. |
| 11 | Pour over crust. |
| 12 | Refrigerate for 1 hour. |
| 13 | Spread remainder of cool whip on top of pudding. |
| 14 | Sprinkle with reserved cookie crumbs. |
| 15 | Chill about 1 hour and enjoy |
