Lightly grease a 9x13 inch baking dish. Crush the Oreo cookies into fine crumbs. Set aside 1/2 cup of crumbs for later. Mix the remaining crumbs with melted butter and press firmly into the bottom of the dish. Chill.

In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter and powdered sugar, beating until fluffy. Gently fold in 8 oz of the whipped topping.

Spread the peanut butter mixture evenly over the chilled crust. Sprinkle with 1/4 cup of the reserved Oreo crumbs. Chill while making the next layer.

In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes until thickened. Let sit for 3 minutes.

Spread the thickened pudding evenly over the peanut butter/crumb layer. Chill for 10 minutes to allow the pudding to set.

Spread the remaining 8 oz of whipped topping over the chocolate pudding layer.

Garnish evenly with the remaining 1/4 cup Oreo crumbs, mini chocolate chips, and chopped peanuts.

Cover tightly and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.