Mix crumbs and butter in 9 inch pie plate. Press firmly onto bottom and up side of plate to form crust. Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes or until well blended. Pour half of pudding into crust. Gently stir 1 cup cool whip into remaining pudding; spread over pudding. Stir chopped cookies into remaining 1 cup whipped topping. Spread over pie. Refrigerate at least 1 hour or until set. Store leftover pie in refrigerator.