Step 1

Crush your Oreos in the food processor and pulse in the melted butter. Press the cookie mixture into the bottom of a 9 x 13 inch baking dish (I use a measuring cup to help press the crust down). Place the pan in the refrigerator or freezer to set up.

Step 2

Mix cream cheese and peanut butter together with a mixer until light and fluffy then add in 2 tablespoons of milk, and sugar. Mix well. Spread over the crust.

Step 3

In a bowl, combine chocolate instant pudding with 3 cups cold milk and whisk for 2 minutes. Spread the pudding over the cream cheese layer.

Step 4

Top the whole thing with the cool-whip. If desired, swirl with pudding and peanut butter if desired. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.