Place 25 Oreos into food processor. Pulse until coarse crumbs.
Add melted butter and pulse until combined.
Press into bottom and sides of pie dish. Set aside.
Roughly chop remaining Oreos.
In bowl, beat together cream cheese, powdered sugar, milk, vanilla, and peanut butter.
Fold in whipped topping.
Fold in 1 cup of the chopped Oreos. Save remaining chopped Oreos for topping.
Pour peanut butter filling on top of pie crust. Sprinkle with remaining chopped Oreos.
Freeze at least 2 hours.
Once ready to serve, drizzle with melted fudge topping.