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1
Stir pudding mix into milk in a medium-large saucepan.
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2
Stirring constantly, bring to a full boil.
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3
In a large mixing bowl, combine soy milk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved).
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4
Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set.
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5
Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!).
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6
Place crumbs in a 9-inch pie dish, and use your hands to spread crumbs along the bottom to cover.
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7
Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside.
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8
Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed.
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9
Next gently stir cookie pieces into the mix.
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10
Carefully pour mixture into pie dish and spread evenly on top of crumbs.
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11
Return to fridge until set (3 hours or overnight).
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12
Once ready to serve, break 4th pack of cookies into small pieces.
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13
Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top.
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14
Drizzle with chocolate syrup.
