Line 9-inch square pan with plastic wrap, with ends of plastic extending over sides.
Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups whipped topping. Spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
Beat pudding mix and milk in same bowl with mixer on low speed, 2 min. Stir in remaining shipped topping; spoon over dessert. Top with remaining crumbs and nuts.
Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly.
Use plastic wrap handles to lift dessert from pan before cutting into squares