Chocolate-Peanut Butter Delight

Preparation - Prepare the pan: Spray an 8x8-inch baking pan or dish with nonstick cooking spray. Line it with two perpendicular sheets of parchment paper, leaving an overhang on all the sides to use as handles to remove the dessert from the pan later.

Crust - Make the crust: In a food processor fitted with the blade attachment, process the cookies and salt until the cookies are finely ground, about 1 minute. Add the melted butter and pulse until the crumbs are evenly moistened, 15 to 20 (1-second) pulses, scraping the bowl down as needed. The mixture should be loose but clump together when squeezed.

Crust - Scrape the crust mixture into the prepared pan and spread into an even layer. Use a flat-bottomed measuring cup to press the crust firmly into the bottom of the pan. Transfer the crust to the refrigerator to firm up while you make the cream cheese layer.

Filling - Make the peanut butter cream cheese layer: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), combine the softened cream cheese, powdered sugar, peanut butter, vanilla, and salt. With the mixer running on low speed, stream in the cold heavy cream until all of the ingredients are just combined, about 30 seconds.

Filling - Increase the speed to medium and continue to whip until thickened, about 1 minute, scraping the bowl as needed. Increase the speed to high and whip until smooth and the cream holds a stiff peak, 30 seconds to 1 minute, scraping the bowl as needed.

Filling - Scrape the cream cheese mixture over the chilled crust and smooth into an even layer. Transfer to the freezer to firm slightly, about 10 minutes.

Filling - Meanwhile, make the pudding: In a separate large bowl, whisk together the pudding mix and milk or half and half until the mix is dissolved and the pudding is just thickened, about 2 minutes. Smooth the pudding into an even layer over the cream cheese layer. Refrigerate while you make the whipped cream topping.

Topping - Make the whipped cream for topping: In the now-empty bowl of the stand mixer (you don't have to clean it first) combine the cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until the cream just reaches stiff peaks, 1 1/2 to 2 minutes. Spread the whipped cream in an even layer over the pudding.

Chilling - Chill: Refrigerate until set and well chilled, at least 6 hours or ideally overnight. Loosely cover the pan with plastic wrap if refrigerating overnight.

Serving - Finish and serve: When ready to serve, top with the chopped peanut butter cups. Use the overhanging parchment to transfer the delight to a cutting board. Use a sharp knife to cut into 16 servings and serve. Leftover delight can be stored in the pan tightly wrapped with plastic wrap or in an airtight container in the refrigerator for up to 4 days.