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

Combine crushed cookies and butter. Reserve 1/4 cup crumb mixture. Press remaining mixture into bottom of 13 x 9 x 2 greased pan.

Bake at 375°F for 15 minutes (if using glass pan, at 350°F).

Combine pudding mix and milk. Beat with 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 the 1/4 cup reserved crumb mixture. Cover and chill at least 3 hours.