- 1
- 90 mins
Ingredients
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 package (8 oz) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup milk
- 1 cup frozen whipped topping, thawed
- 3/4 cup hot fudge topping
- 1/4 cup chopped peanuts
Preparation
Step 1
Steps
Step 1
Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Step 2
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
Step 3
Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
Step 4
Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.
Did you know? Pillsbury has a gluten free cookie dough.
Prepare the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap and store at room temperature until you're ready to top it off.