Ingredients4 h 15 m servings 268
- 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.
Per Serving: 268 calories; 18.8 20.5 4.3 26 138 Full nutrition
ReviewsRead all reviews 7
This is good. A pain to make but worth it- so many bowls....:) used parchment paper instead of foil and it worked out great. This is rich. You don't need a big piece.
I made this for Teacher Appreciation week and everyone loved it and asked me for the recipe! I made a second one for home and everyone loved it there too!
I've been making this recipe for a few yrs now and it's always a hit!! Definitely a guys dessert!!! They always love it.
Changed the servings to 24 and made this in a 9x13 dish. Added leftover whip topping to the top and then drizzled melted chocolate. Next time I make it, I would add more servings, as it didn't f...