Begin by crushing the Nutter Butter cookies into fine crumbs using a food processor or a resealable bag and a rolling pin.

In a mixing bowl, combine the cookie crumbs with melted butter, mixing until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch dish to create a solid, even layer. Set aside to allow it to firm up for 30 minutes.

In a medium-sized bowl, whisk together the chocolate pudding mix and milk until thoroughly blended. Continue whisking for about 2 minutes, until the mixture thickens to a pudding-like consistency. Let it stand for 5 minutes to set properly.

In another mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add peanut butter and powdered sugar, mixing until the mixture is completely combined and free of lumps. Once smooth, fold in half of the whipped cream gently until just combined.

Start by spreading half of the prepared chocolate pudding evenly over the cookie crust. Next, use a spatula to spread the peanut butter mixture on top of the chocolate pudding. Then, add the remaining chocolate pudding on top, followed by the last of the peanut butter mixture.

Gently spread the remaining whipped cream over the top layer of pudding, smoothing it out for a beautiful presentation.

Cover the dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 4 hours, or overnight if possible.