Ingredients
- 20 chocolate cream-filled chocolate sandwich cookies, divided
- 2 tablespoons butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup peanut butter
- 1-1/2 cups confectioners' sugar, divided
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 15 miniature peanut butter cups, chopped
- 1 cup 2% milk
- 1 package (3.9 ounces) instant chocolate fudge pudding mix
Instructions
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish
- In a large bowl, beat the cream cheese, peanut butter, and 1 cup of 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 1/2 cup confectioner’s sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the remaining whipped topping.
- Spread over peanut butter cups. Crush the remaining cookies and sprinkle over the top. Cover and chill for at least 3 hours.
- After your much anticipated wait, cut into slices and enjoy.