Peanut Butter Cup Squares

(Courtesy of Kraft)

Ingredients:
25 peanut butter sandwich cookies, divided
1/4 c. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 c. creamy peanut butter
1 c. cold milk
1 pkg. (3.4 oz.) vanilla flavor instant pudding
2 1/2 c. thawed whipped topping, divided
3 oz. Baker's semi-sweet chocolate

Directions:
Line a 9 inch square pan with aluminum foil, with ends of foil extending over the sides.  Finely crush 24 cookies.  Mix with butter; press onto bottom of prepared pan.

Beat cream cheese and peanut butter in a medium bowl with a whisk until blended.  Add milk and dry pudding mix; beat for 2 minutes.  Stir in 1 c. whipped topping; spoon over crust.  Refrigerate until ready to use.

Microwave remaining whipped topping and chocolate in a microwaveable bowl on high for 1 1/2 -2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.  Cool completely.

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.