Ingredients
Method
Step-by-Step
- Crush the 36 chocolate sandwich cookies into fine crumbs. Stir the crumbs together with 6 tablespoons of melted unsalted butter until evenly moistened.
- Press the cookie mixture firmly into the bottom of a 9-by-13-inch baking dish. Refrigerate the crust while preparing the peanut butter filling.
- Beat the softened cream cheese, creamy peanut butter, powdered sugar, and 1/4 cup milk until smooth and creamy. Fold in 8 ounces of thawed whipped topping without overmixing.
- Spread the peanut butter mixture evenly over the chilled cookie crust. Take the filling all the way to the corners for distinct layers in every serving.
- Whisk the two instant chocolate pudding mixes with 3 cups of cold milk for about 2 minutes, or until thickened. Spread the pudding over the peanut butter layer.
- Spread the remaining 8 ounces of thawed whipped topping across the pudding layer. Sprinkle with 1/2 to 1 cup of chopped peanut butter cups, chocolate shavings, or miniature chocolate chips.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight. For especially tidy slices, place the chilled dessert in the freezer for 20 to 30 minutes just before cutting.
Notes
Use softened, not melted, cream cheese so the peanut butter layer blends smoothly. Keep the dessert refrigerated until serving. A 16-ounce container of whipped topping may be divided between the peanut butter layer and the topping.