Preheat oven to 350°F.

Use a rolling pin to crush cookies (cookie and cream) in a large plastic (ziplock type) bag. Or, if desired, chop the cookies in a food processor. Using a food processor will produce finer crumbs. It’s up to you how small you want the crumbs or if you want to leave a few pieces a bit larger.

Place cookie crumbs in a large bowl.

Melt butter in a small bowl, in the microwave.

Pour melted butter over cookie crumbs and stir until crumbs are evenly moistened.

Spread crumbs onto a rimmed baking sheet and bake for 10 minutes.

Store crumble in a sealed container for up to 1 week.

In the bowl of an eclectic mixer, beat heavy cream until it begins to thicken. Add ¼ cup powdered sugar, while mixing, and continue to beat until cream is thick and holds a stiff peak. Scoop whipped cream into a bowl, and put in the refrigerator.

In your empty mixing bowl (no need to wash), add cream cheese and blend until smooth. Add peanut butter and blend until fully incorporated. Slowly add remaining 1 ¼ cups powdered sugar. Add milk and vanilla. Beat until all ingredients are fully incorporated.

Fold in whipped cream, using a spatula.

Divide mixture into serving dishes, or refrigerate until ready to use.

Note- If you do not have natural peanut butter, you will likely need to reduce the amount of added sugar.

Add 1-2 tablespoons crumble to the bottom of your dishes. Spoon or pipe a layer of the Peanut Butter Mousse. Repeat layers of crumble and mousse, as desired. Top with a small amount of crumble, and a mini peanut butter cup. Refrigerate desserts at least 15 minutes. The dessert can be made ahead up to 4 hours. Add final crumble topping just before serving (if storing more than 15 minutes).