serves 12
time 20 mins
difficulty Moderate
equipment
  • Refrigerator
  • 9 inch square dish
author Taste of Home
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  20 whole 20 whole chocolate cream-filled chocolate sandwich cookies (divided)  
  1. crush 16 cookies; toss with the butter. press into an ungreased 9-in. square dish; set aside.
  2. in a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. fold in half of the whipped topping. spread over crust. sprinkle with peanut butter cups.
  3. in another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes let stand for 2 minutes or until soft-set. fold in remaining whipped topping.
  4. spread over peanut butter cups. crush remaining cookies; sprinkle over the top. cover and chill for at least 3 hours.
  2 tbsp 2 tbsp butter (softened)  
8 oz 1 pkg 8 oz (1 pkg) cream cheese (softened)  
  1/2 cup 1/2 cup peanut butter  
  1-1/2 cup 1-1/2 cup confectioners' sugar (divided)  
16 oz 1 whole 16 oz (1 whole) carton frozen whipped topping (thawed, divided)  
  15 whole 15 whole miniature peanut butter cups (chopped)  
  1 cup 1 cup cold milk  
3 9/10 oz 1 pkg 3 9/10 oz (1 pkg) instant chocolate fudge pudding mix