Prep
15-30 mins
Cook
2 HRS 25 MIN
Calories
240
Ingredients
1 pkg
(300 g) peanut butter sandwich cookies, divided
5 tbsp
butter, melted
1-1/4
cups Kraft Extra Creamy Peanut Butter, divided
1 cup
sugar, divided
1 tbsp
vanilla, divided
3
cups thawed Cool Whip Whipped Topping, divided
1 pkg
(225 g) Baker's Semi-Sweet Chocolate, divided
Instructions
Step 1
Line 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 4 cookies for later use. Finely crush remaining cookies; mix with butter. Press onto bottom of prepared pan.
Step 2
Beat 1 pkg. cream cheese, 1 cup peanut butter, 3/4 cup sugar and 2 tsp. vanilla in medium bowl with mixer until blended. Stir in 1-1/2 cups Cool Whip; spread over crust. Freeze 15 min.
Step 3
Melt 6 oz. chocolate as directed on package; cool 10 min. Beat with remaining cream cheese, sugar and vanilla in medium bowl with mixer until blended. Stir in 1 cup of the remaining Cool Whip; spread over frozen layer in pan.
Step 4
Microwave remaining chocolate and Cool Whip in small microwaveable bowl on HIGH 45 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over dessert.
Step 5
Spoon remaining peanut butter into microwaveable bowl. Microwave 15 sec.; stir. Drizzle over dessert. Freeze 2 hours.
Step 6
Break reserved cookies into small pieces; scatter over dessert. Use foil handles to remove dessert from pan before cutting into bars.