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MIX cookie crumbs and butter until blended; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours or until firm. Sprinkle with toffee bits just before serving.