20 chocolate crème-filled sandwich cookies, divided
2 T butter, softened
8 oz cream cheese, softened
½ c peanut butter
1 ½ c confectioners’ sugar, divided
16 oz frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 c cold milk
1 package (3.9 oz) instant chocolate fudge pudding mix
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 c confectioners’ sugar until smooth.
Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix, and remaining confectioners’ sugar on low speed for 2 mins. Let stand for 2 mins or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
Cover and chill for at least 3 hours. Yield: 12-16 servings