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Ingredients:
- 16 oz peanut butter sandwich cookies divided (Nutter Butters)
- 4 tablespoons butter melted
- 6 ounces cream cheese room temperature
- ½ cup confectioners’ sugar
- ⅓ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 8 oz Cool Whip divided
- 3.9 oz instant chocolate pudding
- 1 ½ cups milk
- ¼ cup milk chocolate chips
- ¼ cup peanut butter chips
Directions:
- Finely crush 20 of the cookies In a blender or food processor.
- Melt the butter in a medium microwavable bowl. Add the crushed cookies and mix until well moistened. Press into an 8 X 8-inch baking dish, and place into the freezer for a minimum of 30 minutes to set.
- Mix the package of pudding with the 1 1/2 cups of milk in a small bowl, and place into refrigerator to set.
- In a mixing bowl, beat cream cheese, confectioners’ sugar, peanut butter, and vanilla together.
- Fold in 1 cup of the Cool Whip and mix until well blended.
- Place dollops of cream cheese mixture over the crust, and with an offset spatula, gently spread to completely cover.
- Doing the same with the chocolate pudding, place dollops over the cream cheese and evenly distribute.
- Spread remaining Cool Whip over the pudding.
- Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
- In a plastic bag, break up the remaining cookies.
- Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.
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