1. Crush the cookies using a food processor until fine and sandy. Set aside.

2. In a bowl, beat cream cheese, peanut butter, and powdered sugar until smooth.

3. Fold in half of the whipped topping to make the peanut butter cheesecake layer.

4. In another bowl, whisk pudding mix with cold milk until thickened. Fold in remaining whipped topping for mousse.

5. In clear glasses, layer cookie crumbs, peanut butter cheesecake, more cookie crumbs, then chocolate mousse. Repeat if space allows.

6. Pipe or spoon extra mousse on top, drizzle with chocolate syrup, and add a mini cookie or tombstone candy.

7. Chill for at least 1 hour before serving.