Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well blended and thickened, about 2 minutes.

Spoon 1 1/2 cups of chocolate pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.

Refrigerate pie until set, about 4 hours.