1. Mix cookie crumbs and butter until well blended. 2. Press onto bottom of 13x9 pan. 3. Refrigerate until ready to use. 4. Beat pudding mixes and milk in large bowl with whisk 2 minutes. 5. Spread 1 1/2 cups onto crust. 6. Stir half the cool whip into remaining pudding and spread over pudding layer in pan. 7. Cover with remaining cool whip and toffee bits. 8. Refrigerate 4 hours or until firm.
