Step 1

Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.

Step 2

In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.

Step 3

In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.

Step 4

In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.

Step 5

When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.