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 InformationCalories: 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
Soooooooooooooo!!! Good!!! I loved this recipe, it was easy to make, no alterations, and my family and friends love it. Yummy!