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Process cookies in food processor until fine crumbs form (or pound in ziplock bag). Press onto bottom of 13 X 9 inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar, and 2 T milk in medium bowl until blended. Stir in 1 1/4 cups cool whip; spread over crust. Beat pudding mixes and 3 1/4 cups milk with whisk 2 min; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining cool whip. Refrigerate 4 hours. Place dessert in freezer about 1 hour before cutting into squares to serve.
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