2 1/4 c. crushed peanut butter cookies (don't use low-fat)
1/4 c. sugar
1/4 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners sugar
1 (8 oz.) carton frozen whipped topping, thawed and divided
2 1/2 c. cold milk
2 (3.9 oz.) pkg. instant chocolate pudding mix
additional peanut butter cookies, crushed

In a bowl, combine the crushed cookies, sugar and butter; press into ungreased 13 x 9 x 2-inch baking dish, bottom only. Bake at 350° for 6 to 8 minutes or until golden brown. Cool.

In a mixing bowl, beat the 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.