In 9 x 13-inch pan, mix cookies and melted butter. Pack firmly for crust; chill for an hour.
Mix cream cheese, 12 oz cool whip and powdered sugar until well blended. Spread over cookie layer; chill an hour.
Make pudding according to pkg directions. Be sure it has thickened before next step. Spread over cream cheese layer; chill slightly. Spread rest of cool whip on top and sprinkle on reserved cookies. Chill for several hours. Keep refrigerated.