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Ingredients:
12 Nutter Butter sandwich cookies
2 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. sugar
2 tsp. vanilla
1 tub (12 oz.) Cool Whip, thawed
2 squares baker's semi-sweet chocolate, melted
Crush 8 of the cookies in a plastic bag, using a rolling pin.
Mix cookie crumbs and butter. Press into the bottom of a
foil-lined 9x5 loaf pan.
Mix cream cheese, peanut butter, sugar and
vanilla with an electric mixer on medium speed until well
blended. Gently stir in 3 cups of Cool Whip. Spoon
1/2 cup of the cream cheese mixture into a small bowl.
Stir in melted chocolate until well blended; set aside.
Spoon half of the remaining cream cheese mixture over crust.
Top evenly with chocolates 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 the
crumb layer is on the bottom. Coarsely break the remaining
4 cookies. Top dessert with remaining whipped topping and
cookies. |
