Coarsely chop all of the peanut butter cups; set aside.
For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
Press into the bottom of the pan; place in refrigerator while preparing the filling.
In a mixing bowl beat cream cheese with peanut butter until smooth.
Add in 1 cup confectioners sugar and beat until combined and smooth.
Fold in HALF of the thawed Cool Whip topping.
Spread over the crust.
Sprinkle with half of the chopped peanut butter cups.
In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
Spread over the chopped peanut butter cups.
Sprinkle the remaining chopped peanut butter cups over the top.