Peanut Butter Dirt Cake

Ingredients

• 30 chocolate cream-filled chocolate sandwich cookies, divided
• 3 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 8 oz container frozen whipped topping, thawed, divided
• 1 whole bag miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 20 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.