Peanut Butter Cup Casserole

Step 1 -In a blender or food processor, crush 16 of the sandwich cookies until they are fine crumbs.

Step 2 -In a bowl, add the cookie crumbs and the butter and stir to combine.

Step 3 -Press the cookie mixture in an ungreased 9-inch square dish, spreading it out evenly.

Step 4 -In a large bowl, add the cream cheese, the peanut butter, and 1 cup of the confectioners' sugar and use an electric handheld mixer on medium speed to beat until combined.

Step 5 -Add 1/2 of the whipped topping to the peanut butter mixture and fold gently to combine.

Step 6 -Spread the peanut butter mixture evenly over the cookie crust in the dish.

Step 7 -Sprinkle the peanut butter cup pieces evenly over the peanut butter mixture.

Step 8 -In a separate, large bowl, add the milk, the pudding mix, and the remaining confectioners' sugar and use a clean electric handheld mixer to beat on low speed until combined, about 2 minutes.

Step 9 -Allow the pudding mixture to stand until it is soft-set, about 2 minutes.

Step 10 -Add the remaining whipped topping to the pudding mixture and fold to combine.

Step 11 -Spread the pudding mixture over the peanut butter cup layer in the dish.

Step 12 -Roughly crush the remaining cookies over the top of the pudding mixture.

Step 13 -Cover the dish and chill it in the refrigerator for at least 3 hours.

Step 14 -Serve.