Peanut Butter Cup Dessert

1-3/4 cup peanut butter crème filled sandwich cookies (about 12-14), finely chopped
3 T. butter or margarine, melted
10 pkgs (6 oz each) peanut butter cup candy, chopped, divided
1/4 cup peanut butter
1-1/2 cup cold milk
2 pkgs (3.4 oz each) butterscotch instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided Velvety Chocolate Sauce, optional

Finely chop cookies, combine with butter in a 1-Qt mixing bowl. Press crumb mixture onto bottom of Springform pan. Refrigerate while preparing filling. Coarsely chop 6 peanut butter candies. Cut remaining peanut butter cups into quarters; set aside for garnish. Measure peanut butter into 2-Qt bowl; gradually whisk in milk using. Whisk in pudding mix until it is dissolved and begins to thicken. Fold 1-1/2 cups (1/2 container) whipped topping and chopped candies into peanut butter mixture until well blended; spread evenly over crust. Fill pastry bag with whipped topping. Garnish with remaining peanut butter cup candies; drizzle with chocolate sauce, if desired. Refrigerate 30 minutes. To serve, remove collar from Springform pan; cut into wedges. 12 servings

Pampered Chef