1. Crush 25 chocolate cream sandwich cookies to fine crumbs – you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor.
2. Remove 3/4 c. of the crumbs and set them aside.
3. Place the remaining crumbs in a bowl and add the butter and vanilla extract.
4. Mix with a spoon until the crumbs are moist and sticky. Press mixture into a 9″ pie plate. Set aside.

Filling:

1. In a large bowl combine instant pudding and the milk.
2. Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie.
3. Add 3/4 of whipped topping to the remaining pudding. Gently fold until combined. The mixture will be like a chocolate mousse.
4. Spread the mixture over top of the first layer in the pie.
5. Carefully spoon the remaining 1/4 c. whipped topping onto the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.