Sweets for the sweet

James has a love affair with Reese's cups. So, when I found this recipe in a magazine, I knew we had to try it. Love it he did! Okay, I did too. It is very rich, so slice small portions. This would also be good to serve when you have a crowd. You will not have any left.

Peanut Butter Chocolate Dessert

1 pkg. oreos
2 tbsp. softened butter
1-8 0z pkg. cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioner's sugar, sifted and divided
1-16 oz. carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped (reserve some of the remaining for the top)
1 cup cold milk
1 pkg. (3.9 oz.) instant chocolate fudge pudding mix

In a resealable bag, crush the Oreos. Reserve some of them for the topping. Toss with the butter. Press into an ungreased 13x9 pan. In a large mixing bowl, beat the cream cheese until smooth. Add in the peanut butter and 1 cup sifted confectioner's sugar until smooth. Fold in 1/2 whipped topping. Spread this mixture over crust. Sprinkle with chopped peanut butter cups. In another bowl, beat milk, pudding mix, and remaining confectioner's sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut cups. Sprinkle reserved Oreo's on top. Garnish with a few extra Resse's cups. Cover and chill for 3 hours. Yields 12-16 servings.