From Rose Ann Long.
An easy, tasty peanut butter delight.
12 Nutter Butter peanut butter sandwich cookies
2 tablespoons melted butter
1 (8 ounce) package Philadelphia cream cheese – softened
½ cup creamy peanut butter
½ cup granulate sugar
2 teaspoons vanilla
1 (12 ounce) tub Cool Whip Topping
2 squares Baker's Semi-Sweet Chocolate- melted
Crush 8 of the cookies in a zip-lock plastic bag with a rolling pin. Mix cookie crumbs and melted butter. Press onto bottom of foil-lined loaf pan.
Mix softened cream cheese, creamy peanut butter, sugar, and vanilla with electric mixer on medium speed until well blended, gently stir in 3 cups of whipped topping.
Spoon ½ cup of the cream cheese mixture into a 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 over plate. Remove foil. Then re-invert onto serving platter so that the crumb layer is on the bottom. Coarsely break the remaining 4 cookies and top the dessert with them and the remaining whipped topping. Makes about 12 servings.