Peanut Butter and Chocolate Icebox Dessert

Ingredients

• 2 14 cups crushed peanut butter cookies (about 11)
• 14 cup sugar
• 14 cup margarine
• melted
• 2 (3 ounce) packages cream cheese
• softened
• 1 cup confectioners sugar", "1 (8 ounce) carton frozen whipped topping, divided", "2 12 cups cold milk", "2 (4 ounce) packages instant chocolate pudding mix", "additional peanut butter cookie, broken into pieces

Instructions

1. Combine crushed cookes, sugar and melted margarine.
2. Press into an ungreased 13x9x2 inch baking dish.
3. Bake at 350 degrees for 6-8 minutes or til golden.
4. brown.
5. Cool.
6. Beat cream cheese and confectioners sugar.
7. Fold in 1 cup whipped topping.
8. Spread over cooled crust.
9. Beat milk and pudding mix on low speed for 2 minutes.
10. Spread over cream cheese layer.
11. Top with remaining whipped topping.
12. Sprinkle with cookie pieces.
13. Refrigerate for at least 1 hour before serving.