A smooth peanut butter filling layered between a chocolate cookie wafer crust and then topped with a creamy chocolate whip. Finish it off with sprinkled crumbled pieces of peanut butter cups and Oreo cookies on top.
In a blender crush 25 Oreo Cookies - Ensure there are no large pieces and cookies are finely crushed.
In a small bowl combine the Oreo Cookie crumbs with the melted butter. Press evenly into a 9 X 9 pan
In a large bowl add the cream cheese, icing sugar and peanut butter. Beat with an electric hand mixer on medium until well blended and fluffy.
Gently fold in half of the Cool Whip topping and combine well. Spread evenly over Oreo cookie crust.
Sprinkle 1/2 of the quartered peanut butter cups and 1/2 of the remaining crushed Oreo cookies evenly on top of peanut butter layer.
In a large bowl make the Chocolate Pudding according to package directions. Likely add the pudding powder and milk and beat for 2 minutes on high with electric mixer or wire wisk. Gently fold in remaining Cool Whip. Spread mixture evenly over peanut butter and candy layer.
Sprinkle remaining cookie bits and peanut butter cup pieces over top.
Cover with plastic wrap and chill for 2-3 hours in the freezer. Before serving remove from freezer and let thaw for 10-15 minutes or when easy to cut.
Going to a party or just want more?Simply double the recipe and make using an 11" X 13" glass pan.Storage:Store in the freezer for up to 2 months. Thaw for 10-15 minutes before serving.Allergy Variations:Peanut-Free Option: Replace peanut butter with favourite nut-free butterGluten-Free Option: Replace Oreo cookies with gluten-free chocolate wafers, cookies or crumbs.This recipe has been adapted from Cooks Cottage.