Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided2 tablespoons butter, softened1 package (8 ounces) cream cheese, softened1/2 cup peanut butter1-1/2 cups confectioners’ sugar, divided1 carton (16 ounces) frozen whipped topping, thawed, divided15 miniature peanut butter cups, chopped1 cup 2% milk1 package (3.9 ounces) instant chocolate fudge pudding mix
Preparation
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 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.
