REESE'S CUP DESSERT

prepared graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 small tub Cool Whip, thawed (plus more for topping)
1/2 cup powdered sugar
1 large box vanilla instant pudding mix
5 cups milk, divided
1/2 to 1 cup peanut butter
1 large box chocolate instant pudding mix
2 double packs refrigerated or frozen Reese's Peanut Butter Cups, crumbled

Prepare graham cracker crust and spread over the bottom a 9x13-inch pan.

Beat together on low speed cream cheese, Cool Whip, and powdered sugar. Spread over crust.

Prepare the vanilla instant pudding using 2 1/2 cups of the milk and 1/2 to 1 cup peanut butter. Spread over cream cheese mixture.

Prepare chocolate instant pudding using the remaining 2 1/2 cups milk. Spread over vanilla pudding mixture.

Cover top with Cool Whip.

Sprinkle with the crumbled Reese's Peanut Butter Cups. Refrigerate until set before serving. Refrigerate leftovers.