Peanut Butter Striped Delight

• 1 (350 g) package Oreo cookies
• 14 cup butter, melted
• 1 (250 g) package Philadelphia Cream Cheese, softened
• 14 cup sugar
• 3 cups cold milk, divided
• 2 tablespoons cold milk, divided
• 3 cups thawed Cool Whip Topping, divided
• 2 (113 g) packages instant vanilla pudding
• 13 cup smooth peanut butter

1. Place cookies in food processor; cover.
2. Process to fine crumbs.
3. Transfer to medium bowl.
4. Add butter; mix well.
5. Press firmly onto bottom of 13x9-inch dish.
6. Refrigerate 10 minutes.
7. Meanwhile, beat cream cheese, sugar and 2 tablespoons of the milk in separate bowl with wire whisk until well blended.
8. Add 1 1/4 cups of the whipped topping; mix well.
9. Spread over crust.
10. Pour remaining 3 cups milk into large bowl.
11. Add dry pudding mixes.
12. Beat with wire whisk 2 minutes or until well blended.
13. Add peanut butter; mix well.
14. Spread evenly over cream cheese layer.
15. Let stand 5 minutes or until thickened.
16. Top with remaining 1 3/4 cups whipped topping; cover.
17. Refrigerate at least 4 hours before cutting into pieces to serve.
18. Store any leftovers in refrigerator.

cookies, butter, cream cheese, sugar, cold milk, cold milk, topping, instant vanilla pudding, smooth peanut butter

Taken from www.food.com/recipe/peanut-butter-striped-delight-395018 (may not work)