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CRUSH 24 cookies into fine crumbs; mix with butter. Press onto bottom of 13x9-inch pan. Coarsely chop remaining cookies.
SPRINKLE gelatine over water in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Beat cream cheese and granulated sugar in medium bowl with whisk until blended. Gradually add gelatine and milk, stirring well after each addition. Refrigerate until thickened but not set.
BEAT cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in powdered sugar until stiff peaks form. Gently stir into cream cheese mixture; pour half over crust. Top with layers of half the chopped cookies, remaining cream cheese mixture and remaining cookies.
REFRIGERATE 2 hours or until firm. Store in refrigerator.