Recipe adapted from The Girl Who Ate Everything

Ingredients:

• 1 package gluten free chocolate sandwich cookies (I use Glutino or Trader Joe’s)
• 2 tablespoons butter, softened
• 1 8oz package cream cheese, room temp
• 1/2 cup peanut butter
• 1 cup powdered sugar
• 1 container 16oz Cool Whip
• 10 Reese’s Peanut Butter cups, divided
• 1 cup cold milk (I use almond milk)
• 1 package 3.9 oz instant chocolate pudding mix (I use Jello brand)

Instructions:

1. Crush all but 3 chocolate cookies either in a food processor or in a gallon ziplock bag. I usually just do it in a ziplock bag with a rolling pin! Add butter and combine well with cookie crumbs. Press firmly into an ungreased pie pan. Set aside for later.
2. In a large bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth. Fold in half of the Cool Whip. Spread over chocolate cookie crust.
3. Cut 6 of the Reese’s cups into pieces. Sprinkle the pieces on top of the peanut butter layer. Reserve the remaining 4 cups for the top layer.
4. In another bowl (or the peanut butter bowl, it doesn’t really matter), beat the milk and pudding mix on low for about 2 minutes. Let it sit for another 2 minutes or until it sets up. Fold in remaining Cool Whip. Spread on top of peanut butter layer.
5. Chop the remaining peanut butter cups and chocolate cookies and sprinkle them on top of the chocolate layer.
6. Cover and chill for at least 4 hours. It’s best to make this the day before you need it, because the extra time in the refrigerator really helps it solidify!