Crush cookies.  I do this with a gallon size zip lock bag and rolling pin.  You can also use a food processor or blender.  They don't need to be super small.

In a medium bowl, combine crushed cookies with the melted butter and press into the bottom of a 9 X 13 pan and set aside.

In a large bowl, mix the softened cream cheese, lemon juice, and powdered sugar until smooth.Fold in 8 oz cool whip and spread mixture evenly over the cookie layer.  Place in the refrigerator to chill for an hour.

In a medium bowl, mix 3 cups of milk with all of the instant pudding. Mix until the pudding starts to thicken.Evenly spread the pudding layer over the cream cheese layer. Chill in the refrigerator for an hour.

Top with the remaining cool whip and chill for 2 hours or overnight. Garnish with lemon slices and cookies and serve!