Peanut Butter Striped Delight - cooking recipe

Ingredients

35 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
3 cups milk
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 (3 1/2 ounce) packages instant vanilla flavor pudding and pie filling (4 serving-size each)
1/3 cup peanut butter

Preparation

Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.