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Process cookies in food processor until fine crumbs form.
Mix with butter.
Press onto bottom of 13x9-inch dish.
Refrigerate until ready to use.
Beat cream cheese, sugar and 2 Tbsp. (30 mL) milk in medium bowl with whisk until well blended.
Stir in 1-1/4 cups (310 mL) whipped topping; spread onto crust.
Beat pudding mixes and 3-1/4 cups (810 mL) milk with whisk 2 minutes; spoon over cream cheese layer.
Let stand 5 minutes or until thickened; cover with remaining whipped topping.
Refrigerate 4 hours.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.