- 12
Ingredients
- 12 (4)
- 12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided (4 Cookies)
- 2 Tbsp. butter, melted (2 tsp)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (2.6 Ozs)
- 1/2 cup creamy peanut butter 2 Tbsp + 1 tsp)
- 1/2 cup sugar 2 Tbsp + 1 tsp)
- 2 tsp. vanilla(1/2 tsp)
- 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided (4 Ozs)
- 2 squares BAKER'S Semi-Sweet Chocolate, melted (3/4 square)
Preparation
Step 1
CRUSH 8 (3) of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5 -inch(3x4 mini loaf) loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 (1 cup) cups of the whipped topping. Spoon 1/2 (2 1/2 Tbsp) cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 (1 cookie) cookies. Top dessert with remaining whipping topping and cookies.