Make the crust.

In a bowl, stir the chocolate graham cracker crumbs with melted butter until the crumbs are evenly moistened.

Press the crust mixture firmly into the bottom of a 9×13‑inch glass or baking dish (use the bottom of a measuring cup or glass to press it down).

Place the crust in the freezer while you prepare the next layer.

Prepare the peanut butter layer.

In a mixing bowl, beat together the softened cream cheese, vanilla extract, and powdered sugar until smooth and creamy.

Add the 1¼ cups peanut butter and mix well until fully incorporated.

Gently fold in 2 cups of thawed Cool Whip (or whipped cream) until evenly mixed.

Spread this peanut butter mixture over the chilled crust.

Return the dish to the freezer (or refrigerator) while you make the pudding layer.

Make the chocolate pudding layer.

Whisk together the two chocolate instant pudding mixes and 2 ¾ cups of whole milk until thickened (per package instructions, usually a few minutes).

Once the pudding is set, spread it evenly over the peanut butter layer.

Place the dish in the freezer for about 10 minutes so the pudding firms slightly.

Add the whipped topping and garnish.

Spread 3 cups of Cool Whip (or whipped cream) over the pudding layer.

Drizzle the melted peanut butter over the whipped topping in decorative lines.

Sprinkle chopped Reese’s cups and Reese’s Pieces over the top.

Chill before serving.

Cover the dish lightly and refrigerate (or keep in freezer for a firmer texture) for at least 2–4 hours, or overnight for best results.

When ready, slice into squares or bars and serve chilled.