Peanut Butter Cookies and Cream Salad

• 1 3.4 oz package instant vanilla pudding
• 2 cups cold milk (not dairy free) I used 1% milk
• 8 oz tub whipped topping
• 1/3 cup Old Home Foods Creamy Peanut Butter
• 20 chocolate sandwich cookies crushed
• 10 peanut butter sandwich cookies crushed

1. 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.
2. 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.
3. 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.