1

Combine crust ingredients and press into a 9x13" pan. Set aside.

2

In small saucepan, soften gelatin in water, stir over low heat until dissolved.

3

In large bowl, blend cream cheese and sugar until well blended. Add milk and gelatin gradually. Mix until well combined. Chill mixture until thickened but not set.

4

Mix in Cool Whip. Pour all but 1 ½ cups of the mixture into the pan. Add the cookies to the rest of the mixture, pour on top, and refrigerate for at least an hour before serving.