Peanut Butter Icebox Dessert

• 1 package (8 ounces) peanut butter sandwich cookies, crushed, divided
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1-1/3 cups confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 2-1/2 cups cold 2% milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix

1. In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350u0b0 until golden brown, 6-8 minutes; cool on a wire rack.
2. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust.
3. In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with 1/4 cup crushed cookie pieces. Cover and refrigerate for at least 1 hour before serving.

peanut butter, sugar, butter, cream cheese, sugar, frozen whipped topping, milk, chocolate pudding

Taken from www.tasteofhome.com/recipes/peanut-butter-icebox-dessert/ (may not work)