Step 1

Place 20 cookies in a gallon sized sandwich bag. Seal the bag except for one corner so air can escape and roll with a rolling pin to coarsely crush the cookies. Pour melted butter into bag and press with your hands to distribute. Place in the bottom of a 9x9” pan. Note: this is not a crust in the traditional sense. It’s loose and not compacted.

Step 2

Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan.

Step 3

Crush remaining cookies in a new gallon sized sandwich bag. Sprinkle half over pudding. Reserve the rest for the topping.

Step 4

Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.

Step 5

Spread remaining whipped topping over the curd mixture. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours before serving.