Lemon Lush

Heat oven to 375°F. 

Make and bake drop cookies as directed on the cookie mix pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for the garnish.

In a food processor, process half of the remaining cookies to coarse crumbs. Remove to a medium bowl. Continue to process the second half of the remaining cookies to coarse crumbs; add to the bowl. Stir in the melted butter until well blended. 

In an ungreased 13x9-inch pan, press the cookie crumb mixture firmly in the bottom. Set aside.

In a medium bowl, beat cream cheese, powdered sugar, and lemon peel with an electric mixer on medium speed until smooth, scraping down the side of the bowl frequently. Beat in 2 cups whipped topping. Spread over the cookie crust.

In another medium bowl, beat dry pudding mix and milk with a whisk for about 2 minutes or until thick. Spread over the cream cheese mixture. 

Spread the remaining whipped topping over the pudding layer. Cover and refrigerate for 4 hours.

When ready to serve, place the 6 reserved cookies into a quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with a rolling pin. Sprinkle crushed cookies over the whipped cream. To serve, cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.