1 1/2 c. cookie crumbs or graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 (8 oz.) tub Cool Whip, thawed
2 (4 serving size) pkgs. instant pudding
3 1/2 c. cold ilk

Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13x9 inch pan; chill 5 minutes. Beat cream cheese with sugar and 2 tablespoon milk until smooth. Fold in half the whipped topping. Spread over crust.

Prepare pudding as directed on package using 3 1/2 cups milk; pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding.