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MIX cookie crumbs and butter in 8-inch square dish; press firmly onto bottom of dish.
POUR milk into large bowl. Add dry pudding mix; beat with wire whisk 2 min. Gently stir in 1/3 of the whipped topping; spoon evenly over crust.
SPOON jam into medium bowl; stir until smooth. Gently stir in remaining whipped topping; spread evenly over pudding layer. Cover. Refrigerate at least 3 hours or up to 24 hours. Cut into 12 pieces to serve. Store leftover dessert in refrigerator.