Begin by crushing the cookies until they resemble fresh dirt. You can use a food processor or a sealed baggie with a rolling pin. Set the cookie crumbs aside.

In a bowl, pour the milk and sprinkle the instant pudding mix over it. Whisk thoroughly until no lumps remain. Set aside.

Combine the cream cheese and butter in a separate bowl until smooth and lump-free.

Add the powdered sugar and mix again until the mixture becomes creamy.

Fold the whipped topping into the pudding mix.

Gradually add 1 cup of the pudding mixture to the cream cheese mixture and blend using a mixer.

Fold in the rest of the pudding mixture until smooth and well combined. If the cream cheese mixture seems too thick for folding, incorporate another cup of pudding mix using the mixer.

Create the layers in the serving container(s): start with about 1/3 of the cookie crumbs at the bottom.

Layer half of the filling over the cookie crumbs.

Add another layer of cookie crumbs.

Add the rest of the pudding mixture.

Finish by topping with the remaining cookie crumbs.