1. Combine cookies and sugar in food processor. Pulse until cookies are finely crushed. Add melted butter in stream and process until crust is evenly moistened and begins to come together. Press crumb mixture onto bottom and up side of 9-inch round tart pan with removable bottom.Filling:
2. Place chocolate in bowl. Heat cream in medium-size saucepan just until simmering. Pour over chocolate; let stand 2 minutes. Stir until smooth.
3. Pour into bottom of prepared crust. Refrigerate 30 minutes or freeze 10 minutes, until firm.
4. Beat together 1/2 cup milk and the whipped topping mix in large bowl as per package directions. Stir in vanilla. Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream. Spread into tart shell, swirling top decoratively, if desired. Refrigerate 30 minutes or until firm to the touch. Garnish with chocolate curls.