| Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 9x13-inch baking dish. Refrigerate 10 minutes. Beat cream cheese, sugar, and 2 T. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of Cool Whip and 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 Cool Whip by spoonfuls over pudding. Spread to cover pudding. Refrigerate at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator. Sprinkle your favorite topping on top of Cool Whip if you like. | 
