Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.
Add milk gradually to peanut butter in large bowl, stirring with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in 1 cup COOL WHIP. Spread onto crust; cover with remaining COOL WHIP.
Refrigerate 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Top with peanut butter pieces.
Dessert can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.