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Post by ellise on Jul 20, 2005 6:57:46 GMT 10
Makes: 12 servings
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided 2 Tbsp. butter, melted 1 pkg. (8 oz.) Cream Cheese, softened 1/2 cup creamy peanut butter 1/2 cup sugar 2 tsp. vanilla 1 tub (12 oz.) Whipped Topping, thawed, divided 2 squares Semi-Sweet Baking Chocolate, melted
Crush 8 of the cookies in baggie 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 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 for 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 cookies. Top dessert with remaining whipping topping and cookies.
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