Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 9x13 baking dish. Refrigerate 10 minutes. Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.
Pour 3 1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding layer; spread to evenly cover pudding.
By Robin from Washington, IA
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