Set aside 2 tablespoons cookie crumbs. Spray pie pan with nonstick cooking spray; coat pan evenly with remaining crumbs; side aside.

In small saucepan, sprinkle gelatin over 1/4 cup milk to soften. Cook over low heat until gelatin dissolves completely; remove from heat.

Prepare pudding according to package directions, using remaining 1 1/2 cups milk; beat in gelatin mixture. Fold in 1 cup whipped topping and spoon into prepared pan.

Spread remaining whipped topping over top of pie; sprinkle reserved cookie crumbs around edges and in center of pie. Chill several hours before serving.

This recipe yields 10 servings. Serving size: 1/10 recipe.

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat.

Nutrition Facts: Calories 70; Calories from Fat 17; Total Fat 2g; Saturated Fat 1g; Cholesterol 2mg; Sodium 83mg; Carbohydrate 10g; Dietary Fiber 1g; Sugars 3g; Protein 3g.