Cookies and Cream Supreme
35 creme-filled chocolate sandwich cookies, divided
3 tablespoons butter or margarine, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
Finely chop 15 of the cookies. Microwave butter in bowl on HIGH 30 seconds or until melted; add cookie crumbs and mix well. Press crumb mixture onto bottom of springform pan. Refrigerate while preparing filling.
Coarsely chop remaining cookies; set aside. Fill decorator with 1/2 cup of the whipped topping; set aside for garnish.
Place cream cheese in bowl. Using whisk, gradually whisk milk into cream cheese until smooth. Add pudding mix; whisk vigorously until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over crust.
Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes.
Run a paring knife around sides of dessert; release collar from pan and carefully remove. Serve.