How to Make It
Stir together condensed milk, peanut butter, and corn syrup in a small saucepan, and heat over medium-low, stirring constantly, until thoroughly combined, 3 to 4 minutes. Transfer to a bowl, and set aside. (Store leftover peanut butter sauce in an airtight container in refrigerator up to 3 weeks.)
Finely chop 3 of the cookies, and reserve. Roughly chop remaining 5 cookies; place in blender. Add ice cream and milk to blender, and process until smooth, about 1 minute.
Place 1/4 cup of the peanut butter sauce in microwavable bowl, and microwave on HIGH until warm, 15 to 30 seconds. Repeat process with hot fudge topping.
Beat heavy cream with an electric mixer fitted with whisk attachment on high speed in a small bowl until medium peaks form, 1 to 2 minutes.
Spread half of warmed peanut butter sauce and half of warmed hot fudge topping along bottom and sides of each of 2 tall glasses. Fill each with ice-cream mixture, and top each with a dollop of whipped cream. Sprinkle with reserved finely chopped cookies.