Peanut Butter and Chocolate Icebox Dessert

• 2 14 cups crushed peanut butter cookies (about 11)
• 14 cup sugar
• 14 cup margarine, melted
• 2 (3 ounce) packages cream cheese, softened
• 1 cup confectioners' sugar
• 1 (8 ounce) carton frozen whipped topping, divided
• 2 12 cups cold milk
• 2 (4 ounce) packages instant chocolate pudding mix
• additional peanut butter cookie, broken into pieces

1. Combine crushed cookes, sugar and melted margarine.
2. Press into an ungreased 13x9x2 inch baking dish.
3. Bake at 350 degrees for 6-8 minutes or til golden.
4. brown.
5. Cool.
6. Beat cream cheese and confectioners sugar.
7. Fold in 1 cup whipped topping.
8. Spread over cooled crust.
9. Beat milk and pudding mix on low speed for 2 minutes.
10. Spread over cream cheese layer.
11. Top with remaining whipped topping.
12. Sprinkle with cookie pieces.
13. Refrigerate for at least 1 hour before serving.

peanut butter, sugar, margarine, cream cheese, sugar, frozen whipped topping, cold milk, instant chocolate pudding, additional peanut butter cookie

Taken from www.food.com/recipe/peanut-butter-and-chocolate-icebox-dessert-33469 (may not work)