1 16 oz. pkg peanut butter sandwich cookies, divided
4 Tbsp butter (1/2 stick) butter, melted
4 oz. cream cheese, softened
1/2 C powdered sugar
1/3 C creamy peanut butter
1 8 oz. container Cool Whip, divided
1 instant chocolate pudding mix
1 1/2 C milk
1/4 C milk chocolate chips
1/4 c peanut butter chips
Preheat oven to 350 F degrees.
In a blender or food processor, finely crush 24 cookies.
In a medium bowl, mix melted butter and cookie crumbs, until well moistened.
Press into an ungreased 8x8 baking dish.
Bake for 10 minutes.
Allow crust to cool completely.
In a small bowl, mix pudding and milk.
In a medium bowl, beat cream cheese, powdered sugar, and peanut butter.
Fold in 1 C Cool Whip. Mix until well blended.
Spread pudding over crust. Spread cream cheese mixture over the pudding layer.
Spread remaining Cool Whip over cream cheese.
Refrigerate for two hours.
In a small bowl, or plastic bag, break up the remaining cookies.
Sprinkle crumbs and chocolate/peanut butter chips over the top and serve.