Preheat oven to 350° F.

Spray a 13x9-inch cake pan with cooking spray. Line with parchment paper, leaving an overhang over the sides. This will help you lift the dessert out of the pan later if desired.

In a large bowl, combine the crushed pretzels, sugar and butter until thoroughly combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, remove the pan from the oven and let cool completely.

In a large mixing bowl with an electric mixer, beat the cream cheese, powdered sugar and vanilla on medium speed for about 5 minutes, scraping down the sides of the bowl as needed. Add in the peanut butter and mix until completely incorporated. Use a rubber spatula to fold in the frozen whipped topping into the peanut butter mixture until no streaks remain. Spread evenly over the cooled crust, taking care to spread the filling from edge to edge of the pan.

In another large bowl, beat the pudding mix and milk for 3 minutes. Pour the pudding onto the peanut butter layer and evenly spread the pudding from edge to edge of the pan. Top with whipped topping. Refrigerate for at least 4 hours or overnight.

Top with Reese’s Minis. If desired, drizzle with melted peanut butter and sprinkle with chopped pretzels just before serving.