30 chocolate with white filling sandwich cookies, finely crushed (about 2 1/4 c.)
1/3 c. butter, melted
1 (4 serving size) pkg. instant vanilla pudding mix
1 3/4 c. milk
1 c. peanut butter
1 (4 oz.) pkg. German sweet chocolate, chopped
1 (12 oz.) container frozen whipped dessert topping, thawed

Combine cookies and butter; reserve 1/4 cup for topping, if desired. Press remaining cookie mixture onto the bottom of a 13 x 9 x 2 inch baking pan. Bake in a 375 degree oven for 5 minutes. Cool completely.

Prepare pudding mix according to package directions, except use only the 1 1/4 cups milk. Immediately stir in peanut butter and chocolate. Fold in dessert topping. Spread mixture evenly over cooled crust. Top with reserved cookie mixture.