Preparation:

1: Make the Oreo Crust

• In a medium bowl, combine the crushed Oreos (reserve about 1/2 cup for the topping) and melted butter. Mix until the crumbs are well-coated.
• Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Place the dish in the refrigerator to set while you prepare the filling.

2: Prepare the Peanut Butter Filling

• In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• Add the peanut butter and continue mixing until fully combined.
• Gently fold in the whipped topping until the filling is light and fluffy. Spread the peanut butter filling evenly over the Oreo crust.

3: Make the Pudding Layer

• In a separate bowl, whisk together the instant pudding mix and cold milk until it begins to thicken, about 2 minutes.
• Gently fold in the additional whipped topping to make the pudding layer light and creamy.

4: Layer the Pudding on the Peanut Butter Filling

• Spread the pudding mixture over the peanut butter layer, smoothing it out with a spatula for an even layer.

5: Add the Oreo Topping

• Sprinkle the reserved crushed Oreos over the top to give the cake its “dirt” look. You can also add gummy worms or other fun toppings if desired.

6: Chill and Serve

• Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for the best texture and flavor. Serve chilled and enjoy!