Line muffin pans with 18 muffin cups.

Place 16 peanut butter oreos in a blender or food processor until the oreos turn into a fine crumb.

Melt 3 tbsp butter and mix with oreos. Pack 1 tbsp of butter/oreo mixture into the bottom of each muffin cup. Place in freezer for at least 15 minutes.

Use stand mixer with paddle attachment or handheld mixer to beat cream cheese and peanut butter together until smooth. Beat in 1/2 cup of powdered sugar. Once smooth, fold in 1 cup of whipped topping.

Remove muffin pans from freezer and place 1 tbsp of peanut butter mixture on top of oreo crust. Return to freezer for at least 15 minutes.

Use whisk attachment on stand mixer, or handheld mixer, to beat together milk, pudding mix, and 1/4 cup of powdered sugar. Once smooth, fold in 1 cup of whipped topping.

Remove muffin pans from freezer and fill rest of muffin cup with pudding mixture. Return to freezer for at least 15 minutes.

While dessert is in freezer, place chocolate chips and corn syrup in heat proof bowl. Place heavy whipping cream in microwave safe bowl and microwave on high until boil (about 30-60 seconds). Remove and pour over chocolate and syrup. Cover with plastic wrap for 5 minutes.

Remove plastic wrap and whisk until smooth. Transfer to bottle with tip (this is for drizzling, you could also use a spoon). Remove dessert from freezer again and drizzle chocolate over tops. May also top with crushed peanut butter oreos if desired.

May be stored in freezer or fridge. If storing in freezer, allow to sit at room temp for at least 10-15 minutes before eating.