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Gradually pour in melted butter while mixing on low speed until crumbs are evenly coated.
Firmly press the crumb mixture into the bottom of a 9×13 pan. Freeze for 20 minutes.
In a separate bowl, whip the softened cream cheese and powdered sugar together until the mixture is completely smooth.
Combine the thickened pudding with cream cheese mixture, then fold in whipped topping.
Spread this mixture evenly over the chilled crust.
Seal the dish with plastic wrap and chill in the refrigerator for a minimum of 8 hours, ideally overnight, to fully set.