1. Make Peanut Butter Mixture

   Line an 8-inch square baking pan with 2 sheets of parchment paper or foil, letting extra hang over the sides. In a large bowl combine pudding mix and 1 1/2 cups of the milk; whisk until smooth. Add 1 cup of the creamy peanut butter and whisk until combined; let stand 5 minutes to allow mixture to thicken. Gently fold 1 cup of the whipped topping into the thickened peanut butter mixture, just until combined; set aside.

2. Assemble Crust

   Meanwhile, set aside 6 of the peanut butter sandwich cookies. Break remaining cookies into a food processor. Cover and pulse until finely crushed. Add melted butter and 1/8 tsp. of the salt to the cookie crumbs in the food processor. Cover and pulse until mixture resembles damp sand. Transfer crumbs to prepared pan and press firmly and evenly over bottom of the pan. Chill while preparing the filling.

3. Layer and Chill

   In a medium bowl beat the cream cheese, 1/2 cup of the powdered sugar, and the remaining 1/8 tsp. salt with an electric mixer on medium speed for 3 minutes or until light and fluffy. Spoon cream cheese mixture over the peanut butter cookie crust and spread evenly. Spoon peanut butter mixture over the cream cheese layer and spread evenly. Top peanut butter mixture with the remaining whipped topping and spread evenly. Cover and chill at least 4 hours or up to overnight.

4. Finish and Serve

   Just before serving, coarsely crush the remaining 6 peanut butter cookies and sprinkle over the top. In a small bowl stir together the remaining 2 tablespoons powdered sugar, 1 tablespoon peanut butter, and 1 tablespoon milk until smooth. Transfer mixture to a small zip-top bag. Snip the corner of the bag and drizzle over the crushed cookies. Remove from pan and cut into bars.

How to Store Peanut Butter Delight Bars

Store any leftover peanut butter delight in an airtight container and refrigerate for up to 5 days. For the freshest flavor, wrap the bars with plastic wrap before adding them to the container.