Prep Time
15 Mins
Yield
Makes 12 servings

How to Make It

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. 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, 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.

Nutritional Information
Calories: 350
Total fat: 24 g
Saturated fat: 13 g
Cholesterol: 25 mg
Sodium: 210 mg
Carbohydrate: 30 g
Dietary Fiber: 2 g
Sugars: 20 g
Protein: 6 g
Vitamin A: 6% DV
Vitamin C: 0% DV
Calcium: 4% DV
Iron: 4% DV

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