Step 1: Create the Oreo Cookie Crust
Place the entire Oreo cookies (creams and all) in a food processor. Pulse until you have fine, uniform crumbs. Alternatively, place them in a large zip-top bag and crush with a rolling pin. In a medium bowl, combine the fine cookie crumbs with the melted butter, mixing until the crumbs resemble wet sand and hold together when pinched. Pour the mixture into an ungreased 9×13-inch baking dish. Press it down firmly and evenly using the bottom of a measuring cup or glass. This compact crust is essential for clean slices. Place the pan in the freezer for 15-20 minutes to set solidly while you make the fillings.

Step 2: Whip the Peanut Butter Cream Cheese Layer
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and no lumps remain, about 2 minutes. Add the peanut butter, confectioners’ sugar, and vanilla extract. Beat on low until incorporated, then on medium-high until the mixture is fluffy and fully combined, about 2 more minutes.

Step 3: Lighten the Peanut Butter Mixture
Using a large rubber spatula, gently fold in half (about 1 cup) of the thawed whipped topping into the peanut butter mixture. Fold until no white streaks remain, being careful not to deflate the mixture. This creates a light, mousse-like consistency.

Step 4: Assemble the First Creamy Layer
Remove the pan with the set crust from the freezer. Using an offset spatula or spoon, carefully spread the entire peanut butter cream cheese mixture over the crust in a smooth, even layer, going all the way to the edges. This layer acts as a rich, flavorful barrier.

Step 5: Prepare the Chocolate Pudding Layer
In a large bowl, whisk together the two boxes of instant chocolate pudding mix and the cold milk. Whisk vigorously for a full 2 minutes until the pudding is very thick and smooth. Whisk in the teaspoon of vanilla extract. Let it sit for 3-5 minutes to finish setting.

Step 6: Add the Chocolate Pudding Layer
Give the set pudding a quick stir. Pour it over the peanut butter layer. Spread it gently into a perfectly smooth, even layer, being careful not to disturb the layer below.

Step 7: Apply the Whipped Topping Layer
Spread the remaining 1 cup of thawed whipped topping over the chocolate pudding layer, creating a beautiful white top. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This chilling time is non-negotiable; it allows all the layers to firm up, the flavors to meld, and the dessert to set for perfect slicing.

Step 8: The Grand Finale – Garnish and Serve
Just before serving, garnish the dessert. Sprinkle the chopped peanut butter cups and chopped peanuts evenly over the entire surface. Warm the chocolate syrup slightly for easy drizzling, and zigzag it artfully over the top. For extra flair, you can pipe additional whipped cream around the edges.

Step 9: Slice and Serve
To serve, use a sharp knife dipped in hot water and wiped clean between each cut. Slice into squares. The clean, defined layers are part of the visual appeal. Serve chilled, directly from the pan