Submitted by Julie Turner-Crawford, Phillipsburg, Mo.
• 20 Oreo cookies, divided
• 2 Tbsp unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/2 C creamy peanut butter
• 1/2 C powdered sugar
• 16 ounces of whipped topping, divided
• 1 1/4 C miniature Reese’s peanut butter cups, chopped
• 1 package instant chocolate fudge pudding mix (3.9 oz)
• 1 C milk
Place 16 Oreo cookies into food processor to crush into fine crumbs. Add crushed cookies to bowl of melted butter and toss ingredients together with fork until combined. Press cookie mixture into bottom of 9-inch square pan lined with foil or parchment paper. In large bowl, combine cream cheese, peanut butter and powdered sugar together with an electric mixer on medium speed until well-blended. Fold in half of the whipped topping into the peanut butter mixture until combined. Spread mixture on top of cookie crust. Set aside. Chop the miniature peanut butter cups. Reserve 1/4 C for topping. Spread over peanut butter layer. In another large bowl, add in the milk and pudding mix. Beat with electric mixer on medium-low speed for 2 minutes. Fold in the remaining whipped topping until combined. Spread over candy layer. Chop remaining cookies and sprinkle over pudding mixture along with remaining chopped peanut butter cups. Cover and refrigerate for at least eight hours.
