You can line a 9x13 baking dish with parchment paper to make slicing easier but it is not necessary.
In your food processor crush 36 cookies into crumbs.
Place the cookies into a large bowl and add the melted butter.
Stir until well blended.
Add in ½ tablespoon Christmas sprinkles.
Press the cookie crumbs into the bottom of a 9x13 glass baking dish.
In large bowl using an electric mixer combine the cream cheese and powdered sugar until smooth.
Fold in 1 container of whipped topping.
Gently stir in ½ tablespoon Christmas sprinkles.
Gently spread the cream cheese mixture over the cookie mixture.
In medium bowl, whisk together the dry pudding mix and milk until combined. Let set 3 minutes until slightly firm.
Gently stir in ½ tablespoon sprinkles.
Spread over the cream cheese layer.
Top with the remaining container of whipped topping.
Crush the remaining 12 cookies and sprinkle over the top of the cake.
Sprinkle the top with the remaining sprinkles.
Refrigerate for 4 hours or freeze.
Slice and serve!
Notes
Store leftovers in the refrigerator for up to 4 days. Store in freezer covered for up to a month.Freezing makes the slices prettier just make sure to thaw your cake for an hour before slicing.