In a 9x13 baking dish, arrange a single layer of cookies across the bottom, cutting some in half if needed to fully cover the dish.

In a large mixing bowl, whisk together the pudding mixes and milk for 3-5 minutes, or until the pudding begins to thicken.

Gently fold in half of the whipped topping, reserving the remaining whipped topping for the top layer.

Spread half of the pudding mixture over the cookies, then add another layer of cookies.

Repeat with the remaining pudding mixture and finish with a final layer of cookies.

Spread the reserved whipped topping evenly over the top.

Cover and refrigerate for at least 4 hours, though overnight is best, before serving.