2 1/4 c. finely crushed Oreo cookies (about 30)
1/3 c. butter, melted
1 (4 oz.) pkg. instant vanilla pudding mix
1 3/4 c. milk
1 c. peanut butter
1 (4 oz.) bar German baking chocolate, chopped or 1 large Hershey's candy bar
1 (8 oz.) container frozen dessert topping (partially thawed)

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

Prepare pudding mix, using only the 1 3/4 cups of milk. Immediately stir in peanut butter and chopped chocolate. Fold in dessert topping and spread evenly over cooled crust. Sprinkle with reserved cookie mixture. Cover and chill several hours or overnight. Cut into squares and drizzle with chocolate fudge sauce before serving. Makes 14 servings.

Note: We prefer using crunchy peanut butter.