• 12 reduced-fat Oreo cookies, crushed
• 2 Tbsp butter, melted
• 2 cups cold skim milk
• 1/2 cup reduced-fat peanut butter
• 2 pkgs. sugar-free, fat-free chocolate instant pudding
• 2 cups thawed lite cool whip, divided
• 2 Tbsp hot fudge ice cream topping
• 1/4 cup Reese’s pieces

Mix crushed cookies and butter; press onto the bottom of an 8-inch square pan.  Refrigerate.

Add milk gradually to the peanut butter in a large bowl, stirring with whisk until well blended.  Add dry pudding mixes; beat for 2 minutes (mixture will be thick).  Stir in 1 cup of cool whip.  Spread onto the Oreo curst; cover with remaining cool whip.

Refrigerate for 3 hours or until firm.  When ready to serve, microwave the fudge topping as directed on package; drizzle over dessert.  Top with Reese’s pieces.  Makes 12 servings.  275 calories per serving.  (16 servings = 206 calories per serving)