35 Oreo Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) Cool Whip, thawed, divided
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1/3 cup peanut butter
PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
POUR remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping; cover.
REFRIGERATE at least 4 hours before cutting into pieces to serve. Store any leftover dessert in refrigerator.
Save 40 calories and 3 g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.