Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat Neufchatel, sugar and 2 Tbsp. milk in medium bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well.
Spread Neufchatel mixture over crust. Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over Neufchatel layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
Refrigerate 4 hours or until firm.
For a double-peanut butter variation, substitute 1 pkg. (16 oz.) peanut butter sandwich cookies for the vanilla creme-filled chocolate sandwich cookies.
Sprinkle with grated BAKER'S Chocolate just before serving.
How to Easily Cut Dessert to Serve
Place dessert in freezer about 1 hour before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 1g
* 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.