20 chocolate cream-filled sandwich cookies, divided (I prefer Oreos)
2 tbsp butter, softened
1 pkg cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
1 carton (16-oz) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg (3.9-oz) instant chocolate pudding mix
Crush 16 cookies and toss with the butter. Press into an ungreaseded 9-inch square pan or dish; set aside.
In a large bowl, beat the cream cheese, peanut butter, and 1 cup of the powdered sugar until smooth. Fold in half the whipped topping. Spread over the crust and sprinkle with the peanut butter cups.
In a separate large bowl, beat the milk, pudding mix and remaining 1/2 cup of powdered sugar on low speed 2 minutes. Allow to stand for 2 minutes or until soft set. Fold in the remaining whipped topping. Spread over the peanut butter cups.
Crush the remaining cookies and sprinkle over the top of the dessert.
Cover and chill at least 3 hours before cutting to serve.
Yield: 12 or 16 servings
Note: File Photo