PLACE 20 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch springform pan. Split remaining 5 cookies in half; set aside.
ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Add peaches and all but 10 of the raspberries.
REFRIGERATE 4 hours or overnight. Loosen torte from side of pan; remove side of pan. Arrange split cookies evenly around edge of torte. Top with reserved raspberries. Cut into 10 slices to serve. Store leftover torte in refrigerator.