Ingredients

The Crust:
19.1 ounce package regular Oreos (39 Oreos)
6 tbsp salted butter melted

Peanut Butter Layer:
8 ounce package cream cheese softened
¾ cup creamy peanut butter
⅔ cup half and half
3.4 ounce package instant vanilla pudding mix
1¾ cups whipped topping

Chocolate Layer:
8 ounce package cream cheese, softened
2½ cups half and half
5.9 ounce package instant chocolate pudding mix

For the Toppings:
4 cups Cool whip
½ cup peanut butter chips
½ cup semi-sweet chocolate chips
7.6 ounce bag Reese’s peanut butter mini cups roughly chopped
Chocolate syrup (optional garnish)

Directions

Put the Oreos and melted butter in a food processor and pulse until they turn into fine crumbs.

Firmly press Oreo mixture into the bottom of a 9×13 inch baking pan to create a crust layer. Set aside in the refrigerator to chill.

To make the peanut butter layer: use a mixer to beat the cream cheese and creamy peanut butter until light and fluffy, about 1-2 minutes.

Beat in the half and half and the instant vanilla pudding mix until combined.

Fold in the whipped topping until you get a smooth, creamy mixture. It should be a thick mixture.

Pour the peanut butter layer onto the chilled crust in the 9×13 pan and carefully smooth to the edges. Set back in the refrigerator to chill while you make the next layer.

For the chocolate layer, beat the cream cheese until smooth, about 1 minute.

Add in the half and half and instant chocolate pudding and beat until fully combined.

Pour the chocolate mixture on top of the peanut butter layer.

Top with whipped topping, peanut butter chips, semi-sweet chocolate chips, Reese’s peanut butter mini cups, and chocolate syrup (optional).

Refrigerate for 1-2 hours or until completely set. Best when served cold.