35 cream-filled chocolate sandwich cookies, crushed
1/3 cup butter, melted
1 large box vanilla instant pudding
2 cups milk
1 1/2 cup creamy peanut butter
1 (8 ounce) container frozen whipped topping, thawed

Combine cookie crumbs and butter, and reserve 1/4 cup crumb mixture. Press crumb mixture into bottom of a 13 x 9-inch pan. Bake at 375 degrees F for 5 minutes. Let cool on a wire rack for 15 minutes.

Combine dry pudding mix and milk; beat with a wire whisk until smooth. Add peanut butter, beating with whisk until smooth and thickened. Fold in whipped topping. Spoon over crumb crust and sprinkle with reserved crumb mixture. Cover and chill at least 3 hours.

Serves 15.