12 Nutter Butter Peanut Butter Cookies Divided
2T butter , melted
1 pkg. 8 oz cream cheese, softened
1/2 C creamy peanut Butter
1/2 C sugar
2 tsp Vanilla
1 Tub Cool Whip
2 Squares semi-sweet chocolate, melted
Crush 8 of the cookies in a resealable plastic bag with a rolling pin. Mix cookie crumbs and butter. Press onto bottom of a foil lined 9x5 inch loaf pan.
Mix cream cheese, peanut butter and sugar and vanilla with an electric mixer on medium speed until well blended. Gently stir in 3 cups of whipped topping. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended and 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 over night until firm. Invert onto a plate. Remove foil, then re-invert onto a serving platter so that the crumb layer is on the bottom. Coarsely break the remaining 4 cookies, to the dessert with remaining cool whip and cookies
( Cookie crust on the bottom, chocolate ribbon on the inside, luscious frozen peanut butter dessert on the outside.)
Another wonderful recipe from Lynn Kiniry. My mouth is watering just thinking about this yummy dessert!
