Peanut Butter Cup Squares

Ingredients

• 0.3 cup butter melted
• 8 oz philadelphia cream cheese softened
• 0.5 cup creamy peanut butter 
• 3.4 oz jell-o vanilla flavor pudding instant
• 1 cup milk cold
• 25  peanut butter sandwich cookies divided
• 3 oz baker's semi-sweet chocolate 
• 2.5 cups cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• whisk
• aluminum foil
• microwave

Directions

1. Line 9-inch square pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies.
2. Mix with butter; press onto bottom of prepared pan.
3. Beat cream cheese and peanut butter in medium bowl with whisk until blended.
4. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.
5. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
6. Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.