In the bowl of a food processor or blender place your cookies into it and pulse until the cookies are a fine crumb. Pour the butter into the cookie crumbs then pulse until combined. If you don't have a food processor or blender you can place the cookies in a bag and smash them with a rolling bin until they are crushed.

Spray a 9x13 pan with nonstick cooking spray. Using a spatula press the crumbs into the bottom of the pan. Place the baking dish into the refrigerator while you work on the additional layers.

In the bowl of your mixer beat the cream cheese on medium-high speed until the cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip.

Remove the crust from the refrigerator and spread the mixture on top. Place back into the refrigerator.

In another bowl combine instant pudding with 1 1/2 cups cold milk. Whisk for several minutes until the pudding starts to thicken, stir in the pumpkin puree. Use a spatula to spread the mixture over the cream cheese layer and place back in the fridge for 5 minutes.

Spread the remaining Cool Whip over the top.

Sprinkle your fall sprinkles evenly over the top.

Place in the freezer for 1 hour, or the refrigerator for 3-4 hours before serving.