Mix crushed cookies and butter. Press into 13X9 pan. Refrigerate for 10 minutes. Beat cream cheese, sugar, 2 TBSP milk until blended. Gently stir in 1 1/4 cup whipped topping. Spread over crust. Pour 3 1/4 cup milk in bowl. Add dry pudding. Beat 2 minutes. Pour over cream cheese layer. Let stand 5 minutes. Drop remaining whipped topping by spoonfuls over pudding layer. Spread evenly.