Chocolate Peanut Butter Delight

My mom and I love recipe books, recipe magazines, online recipes...it doesn't really matter...and if there are pictures then all the better.  This little peanut buttery chocolate delight was something we came across about three years ago and immediately knew that it was something that must be attempted.  So far between the two of us we have made it several times and it turns out like a charm every single time.

This is a layered dessert, easy and relatively quick to assemble and well worth it.  It is decadent in its simplicity and its creamy-deliciousness.  :) 

Whip it up and serve it out, your friends, families and guests will think you are a genius.  ;)

Note: If you have a food processor your cookies are crushed in no time flat.  If not, a large Ziploc bag and a rolling pin should work just fine.

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided (Tracy Comment: you know that means Oreos, right?)
• 2 tablespoons butter, softened
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners' sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided (Tracy Comment: aka Cool Whip)
• 15 miniature peanut butter cups, chopped (Tracy Comment: Reese's PB Mini PB Cups of course!)
• 1 cup cold milk (Tracy Comment: 2% is preferable)
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• 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 of 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. Yield: 12-16 servings.  (BTW: you definitely want to chill it for several hours for best servability)