No Bake Chocolate Peanut Butter Cheesecake - cooking recipe

Ingredients

Crust
2 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/2 cup cocoa
1/2 cup melted butter
Filling
8 ounces cream cheese
1/2 cup peanut butter
1 cup confectioners' sugar
8 ounces Cool Whip
15 reese's miniature peanut butter cups, chopped
Filling
3 1/2 ounces instant chocolate pudding mix
1 cup cold milk
8 ounces Cool Whip
1 cup mini chocolate chips or 1 cup miniature M&M baking bits

Preparation

Mix all crust ingredients well and press into bottom of 13 x 9 cake pan.
Beat cream cheese and peanut butter together and add confectioners sugar.
Fold in 8 oz. Cool Whip and chopped Reese Cups.
Spread on top of crust.
Mix instant pudding with 1 cup of milk. When set, fold in 8 oz. Cool Whip.
Spread on top of peanut butter filling.
Sprinkle mini chocolate chips on top and chill for about 2 hours.