COMBINE graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust.
POUR milk into large bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until slightly thickened. Gently stir in whipped topping and cookies; spoon into crust.
FREEZE 6 hours or overnight until firm. Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly. Store any leftover pie in freezer.
