In a food processor, pulse the cookies until they are in fine crumbs. Add in the melted butter and blend one more time. Transfer to an 8 inch pie pan and evenly press the cookie crumbs into the shell on the bottom and along the sides. Use your fingers or the bottom of a measuring cup to get it nice and packed. Bake at 350 degrees for 10 minutes. Set aside to cool.
In a large bowl add in your instant pudding mix along with the milk and whisk well for 2 minutes (or per your package directions). Pour into the cooled pie crust and set in the fridge to chill for 2 hours. Cut and serve or add on whipped cream (instructions below).
If making the whipped cream, add the heavy cream into a stand mixer bowl and with the whisk attachment, whip on high until the cream starts to thicken. Slowly add in the sugar and vanilla and whip until stiff peaks form. Pipe on to the pie whichever way you desire!