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For the crust, put Tagalongs in food processor and pulse on high speed until nicely crushed. Press crushed cookies into bottom of 9x13 (can be metal or glass). Set aside. For the cream layer, beat cream cheese, scraping sides of bowl as necessary, until smooth. Beat in powdered sugar. Hand stir in the whipped topping; carefully spread evenly over cookie crust. For pudding layer 1, beat together pudding mixture, cold milk and peanut butter with a whisk attachment of mixer according to package directions. Start out slowly as peanut butter will be very thick and splash the milk out of the bowl. Carefully spread over cream layer. For pudding layer 2, beat together pudding mix and cold milk with whisk attachment of electric mixer according to package directions. Carefully spread over layer 1. Let dessert sit a few minutes until pudding is set. Spread whipped topping over the top, sprinkle with chopped Tagalongs. Chill 2 hours before serving.
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