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Lightly coat a 9x13-inch baking pan with cooking spray.
Process 8 ounces salted mini pretzel twists and 2 tablespoons granulated sugar in a food processor until fine crumbs form, 15 to 25 seconds. Drizzle in 1 ¾ sticks melted unsalted butter and pulse until combined, about 10 (1-second) pulses.
Transfer to the baking pan and press with the bottom of a flat measuring cup or your hands into an even layer. Freeze for 20 minutes.
Beat 16 ounces room temperature cream cheese, 1 ¼ cups creamy peanut butter, and ¾ cup powdered sugar together in a stand mixer with the paddle attachment on medium speed until smooth, 2 to 3 minutes. Spread over the crust into an even layer.
Whisk 2 (3.9-ounce) boxes instant chocolate pudding mix and 2 ½ cups cold whole milk together in a medium bowl until smooth. Spread over the peanut butter filling into an even layer.
Spread 3 cups whipped cream over the chocolate pudding layer. Cover and refrigerate for at least 8 hours or preferably overnight.
When ready to serve, drizzle with ¼ cup chocolate sauce and garnish with ¾ cup crushed salted mini pretzel twists. Cut into 16 pieces.