Press crushed cookies
into the bottom of a 9×13 inch pan, reserving a few for decoration. In a
medium bowl, beat together the cream cheese and confectioners’ sugar.
Stir in the peanut butter until well blended, then fold in the whipped
topping. Spread over the crushed cookie base, sprinkle the remaining
cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes
before cutting and serving.