Combine 1-1/2 cups cookie crumbs and butter; press onto bottom of 9-inch square pan. Refrigerate 15 min.
Meanwhile, beat peanut butter, dry vanilla pudding mix and 1-1/2 cups milk in medium bowl with mixer until blended.
Melt semi-sweet chocolate as directed on package. Beat chocolate pudding mix and remaining milk in separate medium bowl with mixer 2 min. Blend in melted chocolate; spread over crust.
Reserve 1 Tbsp. of the remaining cookie crumbs for topping; sprinkle remaining crumbs over chocolate layer. Cover with marshmallows, then spread with peanut butter mixture.
Refrigerate 3 hours.
Top dessert with Cool Whip just before serving; sprinkle with reserved cookie crumbs.
Kraft Kitchen Tips!
Sprinkle with 2 Tbsp. chopped peanuts just before serving.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 7 g
Cholesterol 15 mg
Sodium 330 mg
Carbohydrate 42 g
Fibre 2 g
Sugars 30 g
Protein 5 g
12 servings, 1 piece (126 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.