Step-by-Step Instructions
Place 16 Oreos in a food processor and pulse until crumbled. Toss the cookie crumbs with the softened butter.
Press the cookie mixture into an ungreased 9-inch square pan to form the crust.
In a large bowl, combine the cream cheese, peanut butter, and 1 cup of powdered sugar until smooth.
Fold in 8 oz of the thawed whipped topping into the cream cheese mixture.
Spread the cream cheese mixture evenly over the cookie crust.
In a separate bowl, mix the remaining 1/2 cup of powdered sugar, cold milk, and chocolate pudding mix. Stir for about 2 minutes until thickened.
Fold in the remaining whipped topping into the pudding mixture.
Sprinkle chopped mini peanut butter cups over the peanut butter layer.
Spread the pudding mixture on top of the peanut butter cups.
Sprinkle the remaining Oreos and additional peanut butter cups on top of the cake for decoration.
Refrigerate the cake for at least 4 hours before serving
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