Crush cookies in zipper style bag with rolling pin or in food processor. Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13 x 9 inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Store leftover dessert, covered, in refrigerator.
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