In your food processor crush all the cookies into crumbs.

Place the cookies into a large bowl and add the melted butter.

Stir until well blended.

Press the cookie crumbs into the bottom of a 9x13 glass baking dish.

Next prepare the fillings.

In small bowl, place the cherry gelatin, and add ⅓ cup boiling water.

Whisk together until combined and most of the gelatin is dissolved.

Repeat with the blue gelatin.

In medium bowl, whisk together the dry pudding mixes and milk until combined.

Whisk half the pudding mixture into the cherry gelatin and half the pudding mixture into the blue gelatin.

In large bowl using an electric mixer combine the cream cheese and powdered sugar until smooth.

Fold in 1 container of whipped topping.

Spread over cookie crust.

Spread the red layer on top of that and the blue layer on top of the red, carefully so you don't mix them.

Use the rest of the whipped topping to top the gelatin layer.

Garnish sprinkles.

Refrigerate at least 4 hours.

Serve