Peanut Butter Striped Delight

From Kraft Food & Family magazine--looks delicious!

• Ready In: 4 hrs 40 mins
• Serves: 24

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 1/2ounce) packages instant vanilla flavor pudding and pie filling (4 serving-size each)
• 1⁄3 cup peanut butter

Directions

1. Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
2. Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
3. 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.
4. 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.
5. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
6. Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.