COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.