Makes: 14 servings

Description: A No-Bake dessert

Ingredients:
20  chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons  butter, softened
1 package (8 ounces)  Philadelphia® Cream Cheese, softened
1/2 cup  Jif® Creamy Peanut Butter
1-1/2 cups  confectioners' sugar, divided
1 pack (16 ounces)  frozen whipped topping, thawed, divided
15  miniature peanut butter cups, chopped
1 cup  cold milk
1  package (3.9 ounces) instant chocolate fudge pudding mix

Instructions: Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
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.
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.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.