35 Oreo's, crushed
1/3 c. melted butter
1 (5.1 oz.) pkg. vanilla instant pudding
2 c. milk
1 1/4 c. creamy peanut butter
1 (8 oz.) container frozen whipped topping, thawed

Combine cookie crumbs and butter and reserve 1/4 cup crumb mixture. Press crumb mixture into the bottom of a 13x9 inch pan. Bake at 375 degrees for 5 minutes. Let cool on a wire rack 15 minutes.

Combine pudding mix and milk; beat with a wire whisk until smooth. Add peanut butter, beating with whisk until smooth and thickened. Fold in whipped topping. Spoon over crumb crust and sprinkle with reserved crumb mixture. Cover and chill at least 3 hours.