Crush 16 of the Oreo cookies (you can use a food processor or place them in a bag and smash with a rolling pin). Mix the cookie crumbs with the softened butter in a small bowl.

Press the crumb‑butter mixture firmly into the bottom of a 9‑inch pan to form the crust.

In a large bowl using an electric mixer, beat the softened cream cheese, peanut butter, and powdered sugar until smooth and well combined.

Fold in half of the thawed whipped topping. Then spread this peanut butter‑cream mixture evenly over the prepared cookie crust. Sprinkle half of the chopped peanut butter cups over this layer.

In a separate bowl, prepare the instant chocolate fudge pudding according to the package instructions using the cold milk. After the pudding has set slightly (per package timing), fold in the remaining whipped topping.

Spread the chocolate‑pudding/whipped topping mixture over the peanut butter/cup layer.

Crush the remaining 4 Oreo cookies and sprinkle them over the top. Finish by sprinkling the remaining chopped peanut butter cups.

Chill the dessert in the fridge for 2‑3 hours (or until set) before serving.