1 6 oz. package peanut butter cups
1 cup cold milk
1 3.9 oz. package instant chocolate pudding mix
1 8 oz. carton frozen whipped topping, thawed
1 chocolate crumb crust

Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.

Fold in chopped peanut butter cups; spoon into crust. Arrange halved cups on top. Refrigerate at least 15 minutes before cutting.