Combine 1 1/2 cups cookie crumbs with butter in a small bowl; mix well. Press evenly into the bottom and up the sides of an ungreased 8" or 9" pie plate. Set aside.
Melt chocolate in a 2 quart saucepan over low heat for about 1 minute. Stir in pudding mix and milk with wire whisk. Increase heat to medium. Cook; stirring constantly until mixture comes to a full boil (10-12 mins). Remove from heat; stir in cookies and vanilla. Pour into crust. Cover; refrigerate until set (3-4 hrs).
Defrost cool whip. When defrosted spread over the top of the chocolate pudding. Sprinkle with remaining cookie crumbs.