1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
3 1/4 cups milk
1 container (12 oz) frozen whipped topping, thawed
2 boxes (4-serving size each) chocolate instant pudding and pie filling mix
3 tablespoons salted caramel topping
3 bars (1.84 oz each) Milky Way™ candy, chopped
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make and bake cookies as directed on package. Cool completely, at least 30 minutes. In food processor, place 12 cookies; cover and process to coarse crumbs. Place cookie crumbs in medium bowl. Repeat with remaining cookies. Stir melted butter into cookie crumbs. Press into bottom of pan; cover and refrigerate 10 minutes to set. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until fluffy; beat in 1/4 cup of the milk. Fold in 2 cups of the whipped topping. Evenly spread cream cheese mixture over cookie crust. In large bowl, add chocolate pudding mixes; very slowly beat in remaining 3 cups milk on low speed until well blended. Evenly spread pudding over cream cheese mixture. Evenly spread remaining whipped topping on top of pudding. Cover and refrigerate 5 hours. Drizzle with caramel topping. Sprinkle with chopped candy bars. Cut into 12 servings; cover and refrigerate leftovers.