Chocolate Peanut Butter Ice Cream Dessert

This is adapted from a Quick Cooking recipe.

Crush the cookies, remove 1/3 cup of the crushed cookies and reserve them for the topping. Toss remaining cookie crumbs with butter and press into bottom of a 9×13 pan.

In a mixing bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth. Fold in most of an 8 ounce container of whipped topping, then add 2 cups of ice cream. (I like to see how the mixture looks, see if it’s about the right texture after the ice cream is added, because probably you won’t need quite all of the 8 ounces of whipped topping).

Spread over crust.

Sprinkle with chopped peanut butter cups, about 1 cup. (Reserve remaining for the topping).

In another mixing bowl, beat milk, pudding mix, and remaining powdered sugar on low speed for 2 minutes. Fold in whipped topping (remainder of first 8 ounces, and about 1/2 of the second 8 ounce tub) and remaining 2 cups of ice cream.

Spread over peanut butter cups.

Cover, put in freezer and allow to harden for about 1 hour.

Top with the remaining whipped topping, then crushed oreos and remaining chopped peanut butter cups.

Cover and freeze for at least 4 hours.