Preparation

• Mix  1-1/2 cups of the cookie crumbs and the butter; press firmly onto bottom and up side of 9-inch pie plate to form crust. Set remaining crumbs aside for later use.
• Add  milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Spoon into crust.
• Refrigerate  30 min. or until set. Sprinkle with the reserved cookie crumbs just before serving. Store leftover pie in refrigerator.