1. In a large bowl, beat the butter, cream cheese, and sugar together until smooth. It helps to microwave the cream cheese lightly before mixing to prevent lumps.
2. In a separate bowl, whisk together the milk and pudding mix until thickened. Then gently fold in the whipped topping until fully combined.
3. Carefully fold the pudding mixture into the cream cheese mixture until harmonious but still light and fluffy. Do not overmix.
4. Use half of the crushed cookies to press into the bottom of a 12-inch pan or layer in individual bowls.
5. Spoon or pour the cream cheese and pudding mixture over the cookie crust layer.
6. Top with the remaining crushed cookies and garnish with gummy worms.
7. Refrigerate for at least 2 hours before serving to set the pie properly.