1 lg. pkg. cream-filled chocolate cookies
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. powdered sugar
1 (9 oz.) container non-dairy whipped topping
2 (3 1/2 oz.) pkgs. instant vanilla pudding
3 c. milk
1 tsp. vanilla

Crush cookies and put half of crumbs in a 9 x 13 inch pan. Mix cream cheese and butter until smooth. Mix in powdered sugar. Fold in whipped topping. Mix pudding, milk and vanilla. Fold the two mixtures together and pour over crumb crust. Top with remaining crumbs. May be chilled or frozen before serving.