2 1/4 cups crushed peanut butter cookies (about 11 cookies)
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
6 ounces cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed, divided
2 1/2 cups cold milk
2 (3.9 ounce) boxes instant chocolate pudding mix
Additional peanut butter cookies, broken into pieces

In a bowl, combine crushed cookies, sugar and butter; press into an ungreased 13 x 9 x 2-inch baking dish. Bake at 350 degrees F for 6 to 8 minutes or until golden brown; cool on a wire rack.

In a mixing bowl, beat cream cheese and confectioners' sugar. Fold in 1 cup whipped topping. Spread over cooled crust.

In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Refrigerate for at least 1 hour before serving.

Makes 12 to 15 servings.