Add the cookies to the food processor and crush to fine crumbs.
Reserve about 1 cup of crumbs and add the remaining crumbs to a large bowl.
Melt the butter in a microwave-safe bowl.
Combine melted butter and crumbs to form the crust.
Press the crust mixture into a 13x9 baking dish.
Place in the refrigerator to chill while making the filling.
In a large bowl, combine pudding and milk and whisk together until completely smooth.
Place in the refrigerator for 10-15 minutes or until set.
In another large bowl, beat the cream cheese until smooth and creamy.
Add the confectioner's sugar and beat until well combined.
Fold in the whipped topping.
Remove the prepared pudding from the refrigerator and fold it into the cream cheese mixture.
Remove crust from the refrigerator and spread the filling mixture evenly over the chilled crust.
Sprinkle with the reserved cookie crumbs.
Place in the refrigerator 2-3 hours or overnight to set.
Keep refrigerated until ready to serve.
Store leftovers in the refrigerator.