1 1/2 c. cookie 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.) container Cool Whip whipped topping, thawed
2 (4 servings) pkgs. Jello brand instant pudding
3 1/2 c. cold milk

Combine crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9 inch pan; chill 5 minutes. Or, for firmer crust, bake at 375 degrees for 8 minutes; cool. Beat cream cheese with sugar and 2 tablespoons 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. Makes 12 servings.

Suggested flavors: Chocolate flavor pudding with graham cracker crumbs; butterscotch or lemon flavor pudding with gingersnap crumbs.