35 cream filled chocolate sandwich cookies, crushed
1 (5.1 oz.) pkg. instant vanilla pudding
1 1/4 c. creamy peanut butter
1/3 c. butter, melted
2 c. milk
1 (8 oz.) container frozen whipped topping, thawed

Combine cookie crumbs and butter, but reserve 1/4 cup crumb mixture for later. Press into bottom of a 9x13x2-inch pan. Bake at 375 degrees for 5 minutes. Let cool on a wire rack for 15 minutes.

Combine pudding mix, peanut butter and milk. Beat with a wire whisk until smooth and thickened. Spoon over crumb mixture and top with whipped topping. Cover and chill at least 3 hours before serving. Yield: 15 servings.