2 Tbsp. butter, softened
1 package (8 oz) cream cheese, softened
1/2 c. peanut butter
1 1/2 c. powdered sugar
1 carton (16 oz) Cool Whip, thawed
15 miniature peanut butter cups, chopped
1 c. cold milk
1 pkg (3.9 oz) instant chocolate fudge pudding mix
Crush 16 cookies; toss with the butter. Press into an ungreased 9 in. square dish.
In a large mixing bowl, beat the cream cheese, peanut butter, and 1 c. powdered sugar until smooth. Fold in half of the cool whip. Spread over crust. Sprinkle with peanut butter cups.
In another mixing bowl, beat the milk, pudding mix, and remaining powdered sugar on low speed for 2 minutes. 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.