20 chocolate cream-filled chocolate sandwich cookies, divided
2 tbs butter, softened
1 (8 oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cups 10x sugar, divided
1 (16 oz) carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 (3.9 oz) pkg instant chocolate fudge pudding mix

crush 16 cookies; toss with butter. press into an ungreased 9″ square dish; set aside.

in a large bowl, beat the cream cheese, peanut butter and 1 cup 10x 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 10x 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.

12-16 servings