Crust Layer:

20 peanut butter sandwich cookies, crushed

1/4 cup unsalted butter, melted

Peanut Butter Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1 tsp vanilla extract

1 1/2 cups whipped topping (Cool Whip or homemade)

Chocolate Pudding Layer:

1 box (3.9 oz) instant chocolate pudding mix

2 cups cold milk

Whipped Topping Layer:

1 1/2 cups whipped topping (Cool Whip or homemade)

Toppings:

1 cup peanut butter chips

1/2 cup crushed peanut butter sandwich cookies

1/4 cup crushed peanuts (optional)

Chocolate syrup drizzle (optional)

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Mix crushed peanut butter sandwich cookies with melted butter. Press into the bottom of a 9×13-inch dish for the crust. Refrigerate.
Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in 1 1/2 cups whipped topping until combined.
Spread peanut butter cheesecake mixture evenly over the chilled crust.
Whisk pudding mix with cold milk until thickened. Spread over cheesecake layer.
Top with remaining whipped topping, spreading evenly.
Sprinkle with peanut butter chips, crushed cookies, and peanuts if using. Drizzle with chocolate syrup.
Refrigerate for at least 4 hours, or overnight, before slicing and serving chilled.

Swap peanut butter cookies for chocolate sandwich cookies for a different flavor.
Add mini peanut butter cups or chopped Reese’s for extra indulgence.
Use reduced-fat cream cheese and light whipped topping for a lighter version.
This dessert is best made fresh; it doesn’t freeze well.