Place 28 Oreos into food processor. Pulse until coarse crumbs.
Add the melted butter and pulse until combined.
Press into bottom and sides of pie dish or 9" springform pan. I like using a springform pan, as the sides can be removed and it makes cutting the pie very easy. Set aside.
Roughly chop 8 of the remaining Oreos.
In a large bowl with an electric mixer, beat together cream cheese and powdered sugar until well combined. Slowly add the milk, beating until combined.
Add the vanilla and peanut butter, and beat until combined.
Fold in the whipped topping.
Fold in 1 cup of the chopped Oreos. Save remaining chopped Oreos for topping.
Pour the peanut butter Oreo 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.
You can store the leftovers in the freezer or refrigerator. In the refrigerator will yield a creamier texture, opposed to a frozen filling.