Mi Peanut Butter Pie

Ingredients

20 oreo chocolate cream-filled chocolate sandwich cookies, divided and crushed 
2 tablespoons butter, softened 
1 package (8 ounces) cream cheese, softened but not warm
1/2 cup peanut butter 
1-1/2 cups confectioners' sugar, divided 
1 carton (16 ounces) cool whip frozen whipped topping, thawed, divided 
15 miniature Reeses peanut butter cups, chopped 
1 cup cold milk 
1 package (3.9 ounces) instant chocolate fudge pudding mix
5 Tblsp Hershey's Cocoa powder
Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. deep square dish; set aside. 
In a large bowl, beat the semi-soft cream cheese, peanut butter, and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. 
In a small saucepan heat a small portion of the milk from the 1 c to a boil, do not scald, whisk in 5 Tbsp of Cocoa powder until thick, set aside over an ice bath and continue to whisk until thickened.
In another large cold metal bowl, beat the milk, pudding mix, cocoa powder mixture, and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. 
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Best made the day before and chilled a day.