Line the bottom of a 9x13 baking pan with Nutter Butter cookies. In a bowl combine cream cheese and powdered sugar and mix with a mixer until well combined.

Fold in one container of the whipped topping. Spread mixture on top of nutter butter cookies.

In another bowl combine both instant pudding boxes and milk. Mix together with a whisk for about 2 minutes until all lumps are gone. Let set for about 2-3 minutes until it's thickened.

Spread on top of cream cheese mixture. Top with second container of whipped topping.

Break up remaining cookies and sprinkle on top of whipped topping. Refrigerate for 4-6 hours.