Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
Pour crumbs into a bowl; add butter and toss to coat.
Press crumb mixture into the bottom of an ungreased 9-inch square dish.
In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
Fold in half of the Cool Whip.
Spread over crust.
Sprinkle with chopped peanut butter cups.
In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
Fold in the rest of the Cool whip.
Spread over the peanut butter cups.
Crush the remaining cookies and sprinkle over the top.
Cover and chill for at least 3 hours.
Serving
Suggestions
Serve with a glass of warm milk.
Originally Submitted
7/18/2007
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