Put the cookies into a food processor and blitz until they turn into crumbs. Don’t have a processor? Toss them in a heavy-duty zip-top bag and crush with a rolling pin. Set aside about ¾ cup of crumbs for sprinkling on top later.

Generously spray a 9×13-inch pan with nonstick spray (or line with parchment). Pour the remaining crumbs into the pan and drizzle with the melted butter. Mix until the crumbs hold together, then press this mixture across the bottom of the pan to form an even, slightly compacted crust. Don’t press it rock-hard — keep it sliceable.

In a medium bowl whisk together both lemon pudding mixes and the milk until smooth. Pop the bowl in the fridge for a few minutes so the pudding firms up a bit.

In a separate large bowl beat the softened cream cheese until totally smooth. Add the powdered sugar and continue beating until combined and silky. Fold in one container of the whipped topping until the mixture becomes light and spreadable.

Spoon the cream-cheese mixture evenly over the cookie crust and smooth the surface with a spatula.

Pour the chilled lemon pudding over the cream-cheese layer and spread it out gently and evenly.

Top the pudding with the remaining whipped topping, smoothing it to cover. Finish by sprinkling the reserved cookie crumbs across the top.

Cover the pan and chill in the refrigerator for at least 2 hours so the layers set. Cut into squares and serve chilled.