Peanut Butter Chocolate Dessert: Easy Peasy

This is a layered dessert, easy and relatively quick to assemble and well worth it.  It is decadent in its simplicity and its creamy-deliciousness.  :)

Whip it up and serve it out, your friends, families and guests will think you are a genius.  ;)

Note: If you have a food processor your cookies are crushed in no time flat.  If not, a large Ziploc bag and a rolling pin should work just fine.

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided (Tracy Comment: you know that means Oreos, right?)
• 2 tablespoons butter, softened
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners' sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided (Tracy Comment: aka Cool Whip)
• 15 miniature peanut butter cups, chopped (Tracy Comment: Reese's PB Mini PB Cups of course!)
• 1 cup cold milk (Tracy Comment: 2% is preferable)
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• 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 cup 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 minutes Let stand for 2 minutes 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.