2 tbsp butter, softened
1 pkg (8-oz) cream cheese, softened
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar, divided
1 carton (16-oz) frozen whipped topping, thawed, divided
15 miniature peanut butter cup candies, chopped + additional for garnish, if desired
1 cup cold milk
1 pkg (3.9-oz) instant chocolate fudge pudding mix
In a baggie, crush 16 of the cookies; toss with the butter. Press mixture onto the bottom of an ungreased 9-inch square baking dish and set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup of the powdered sugar together until smooth. Fold in half the whipped topping; spread over the cookie crust and sprinkle with the peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining powdered sugar on low speed of electric mixer for 2 minutes or until set. Fold in the remaining whipped topping. Spread over the peanut butter cups.
Crush the remaining cookies and sprinkle over the top. Cover and chill for at least 3 to 4 hours.
Sprinkle with a few more chopped peanut butter cups, if desired.
Note: Have had this recipe around 15 years. I imagine I got it from a Reiman Publication.