Place 14 of the sandwich cookies in a food processor and pulse (or place in a resealable plastic bag and pound with a heavy pan) until finely crushed. Add softened butter and mix to blend. Press into bottom of a 9-inch pie pan. Place 14 of the remaining cookies along edge of pie plate (they should just fit). Refrigerate while making filling.
In a large bowl, combine both pudding mixes, milk and sour cream. With an electric mixer, beat on low speed for 30 seconds to combine, then on medium-high speed for 2 minutes until blended and thickened. Fold half of the whipped topping into filling. Pour filling into prepared crust, and swirl decoratively. Cover with plastic and refrigerate at least 2 hours.
Remove pie from refrigerator and remove plastic wrap. Top pie with remaining whipped topping. Crumble remaining cookie, and sprinkle crumbs over whipped topping, along with strawberries, if desired.