Crush cookies. Combine with butter. Reserve 1/4 cup of crumb mixture. Press into bottom of a 13x9-inch pan. Bake at 375 degrees for 5 minutes. Cool for 15 minutes. Combine pudding and milk. Beat until smooth. Add peanut butter, beating with a whisk until smooth and thick. Fold in Cool Whip. Spoon over crumb mixture in pan; sprinkle with reserved crumb mixture. Chill 3 hours before serving.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm