Whipped Silk Candy Bar

Adapted from Taste of Home Magazine (Peanut Butter Chocolate Dessert)
Serves 9-12

20 oreo cookies, divided*
2 tablespoons light butter, melted
1 package (8 ounces) 1/3 less fat cream cheese, softened
½ cup reduced fat peanut butter
1-1/2 cups powdered sugar, divided
1 carton (16 ounces) Cool Whip, divided
15 miniature peanut butter cups, chopped
1 cup cold skim milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

  1. Crush 16 oreo cookies until coarse. Add the melted butter and press into the bottom of a 9x9 inch pan.
  2. In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping and spread over the oreo crust layer. Sprinkle with the chopped peanut butter cups but reserving some to sprinkle on the top.
  3. In another bowl, beat the milk, pudding mix, and remaining ½ cup powdered sugar on low for about 2 minutes. Let stand for two minutes. Fold in the remaining whipped topping. Spread on top of the peanut butter cups. Sprinkle the top with remaining crushed oreos and peanut butter cups. Cover and chill for 3 hours before serving.

*I used double-stuffed Oreos because that is what my family prefers, and I knew we would have leftover cookies from the package.  Regular stuffed Oreos or Peanut Butter Stuffed Oreos would also work just as well.