Ingredients:
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted
Directions
CRUSH 8 of the cookies in resealable plastic bag with rolling pin.
Mix cookie crumbs and butter.
Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
Gently stir in 3 cups of the whipped topping.
Spoon 1/2 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.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil.
Re-invert onto serving platter so that crumb layer is on bottom.
Coarsely break the remaining 4 cookies.
Top dessert with remaining whipping topping and cookies.
*Kid friendly only if your child has been introduced to Peanut Butter :)
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