Crush all of the cookies. Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted margerine. Press into the bottom of a 9x13 pan.
Blend cream cheese and powdered sugar with a mixer until smooth. Fold in 1/2 c Cool Whip. Spread over crust.
Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour.
Spread remainder of Cool Whip on top of pudding. Sprinkle with reserved cookie crumbs.
Chill for about 1 hour.