- 15 mins
- 15 mins
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Ingredients
- 1/2 cup butter, softened
- 3/4 cup crunchy peanut butter
- 22 Nilla Wafers, crushed
- 2 cups powdered sugar
- 1/2 of 8 oz. tub Cool Whip (Do Not Thaw)
- 3 squares Baker's Semi-Sweet Chocolate
Preparation
Step 1
Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
Microwave frozen Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. more or until chocolate is melted; stil until blended. Pour over peanut butter later; spread to cover peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting.
Make ahead: Store in airtight container in freezer up to 1 month. Thaw in refrigerator before serving.