Nonstick cooking spray, for the pan
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
One 14.3-ounce package chocolate sandwich cookies, placed in a resealable plastic bag and crushed with a rolling pin
One 8-ounce package cream cheese, at room temperature
5 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
One 12-ounce container whipped topping, such as Cool Whip, thawed
One 3.9-ounce package instant chocolate pudding (plus required ingredients)
1/4 cup chocolate shell ice cream topping, such as Magic Shell
Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 2 cups crushed cookies in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.
Combine the cream cheese, confectioners? sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, sprinkle the remaining cookie crumbs over the top and drizzle with the chocolate shell topping.