In a large bowl, drizzle melted butter over crushed cookies; toss to coat evenly. Reserve 1/2 cup of the crumb mixture. Sprinkle the remaining crumb mixture into bottom of an ungreased 13x9x2-inch baking pan. Set aside.
In a medium bowl, combine milk and pudding mix. Set aside.
In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add pudding. Beat until combined. Fold in dessert topping.
Pour the pudding mixture over the crumb mixture. Sprinkle the reserved 1/2 cup crumb mixture over the pudding mixture. Cover and chill for 8 to 24 hours. Makes 12 to 14 servings.