27-36 peanut butter sandwich cookies such as Nutter Butter or a generic equivalent
1 3/4 cups milk divided
1 box 3.4 ounces instant vanilla or cheesecake pudding mix
1/2 cup peanut butter
8 ounces 1 container Whipped Topping
1 cup Reese’s Pieces for topping
Place ½ cup milk in a small bowl or measuring cup. Dip ⅓ the peanut butter cookies quickly in the milk and then place in the bottom of an 8×8” pan.
Whisk 1 ¼ cups milk with the pudding in a large bowl. Let set until set, then stir in the peanut butter and half of the whipped topping.
Spread ½ of the peanut butter mixture on top of the cookie layer. Dip another ⅓ of the cookies in milk and place on top the peanut butter mixture. Top with remaining pudding, then dip the remaining cookies in milk and place on top.
Spread the rest of the whipped topping over the cookies and sprinkle with Reese’s Pieces.
Chill for at least 2 hours before serving.