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.