20 Oreo cookies (divided)
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
½ cup creamy peanut butter
1 ½ cups confectioners’ sugar (divided)
1 carton (16 ounces) Cool Whip, thawed (divided)
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
With rolling pin, crush 16 Oreo cookies until crumbled. Toss with butter and then press into an ungreased 9-inch pie plate.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the Cool Whip then spread over the cookie crust. Sprinkle chopped peanut butter cups on top.
In a second bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes then fold in the remaining Cool Whip. Spread chocolate layer over the peanut butter cups.
Crush the remaining 4 Oreo cookies and sprinkle on top of the dessert.
Place in refrigerator to chill for at least 3 hours prior to serving.