Peanut Butter-Striped Delight

Ingredients

• 35 OREO Cookies, finely crushed (about 3 cups)
• 6 Tbsp. butter, melted
• 1 pkg. (8 oz.) brick cream cheese, softened
• 1/4 cup sugar
• 3 cups plus 2 Tbsp. cold milk, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 pkg. (3.4 oz. each) vanilla instant pudding mix
• 1/3 cup creamy peanut butter

Instructions

• Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

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