Ingredients:
12 Nutter Butter cookies, divided
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.) frozen whipped topping, thawed, divided
2 oz. Baker's semi-sweet chocolate, melted
Directions:
Crush 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5 inch loaf pan.
Mix next 4 ingredients in a large bowl with a mixer until blended. Whisk in 2 c. whipped topping; spoon 1/2 c. into small bowl; reserve for later. Blend in melted chocolate. Spread half of the remaining cream cheese mixture over crust; top with layers of chocolate and remaining cream cheese mixture.
Freeze 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining whipped topping and broken cookies.
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