A Midwest classic with a peanut butter twist. Such a tasty pot luck treat!
In a large mixing bowl whisk together the instant pudding mix and cold milk for 2 minutes. Chill in fridge for 5-10 minutes to set up.
Gently fold peanut butter and whipped topping into set pudding. If peanut butter is too thick, microwave for just a couple seconds to loosen up, but make sure it is not warm or hot when folding in.
Gently fold in both kinds of crushed cookies. Chill in refrigerator for at least 2 hours to set up and chill. Can be made a day ahead and chilled overnight. Store in air tight container. Will keep in fridge for 3-4 days.
If you let the peanut butter sit out at room temp for a bit, it will loosen up to make it easier to fold into the pudding.
Make sure you use cold dairy milk otherwise your pudding will never set up and be soupy. (I've tried with almond milk, does not work!)