It’s no secret that I LOVE peanut butter. I love it anyway you can imagine – on a spoon straight from the jar, any kind of baked goods, and with bananas.
Both of my parents share this obsession, too, and it’s growing on Zack.
That said, this is my absolute favorite dessert. It is heavenly.
The only bad thing is, it’s really easy to make, so I make it more than I should…my waistline doesn’t like it 😉
What’s that in there? A hidden layer of chocolate? OH YES. Just another delicious part of this delectable dessert.
This dessert is best served cold (and really good frozen, too!).
Peanut Butter Lovers Dessert
Prep: 20 minutes. 12 servings.
– 15 peanut butter sandwich cookies (I used Nutter Butters)
– 3 tablespoons butter, melted
– 8 oz cream cheese, softened
– 12 oz whipped topping
– 1/2 cup sugar
– 1/2 cup creamy peanut butter
– 2 teaspoons vanilla
– 2 squares semi-sweet baking chocolates, melted
Line a 9″ loaf pan with aluminum foil. Crush 10 of the peanut butter cookies and mix with the melted butter. Press the cookie mixture into the bottom of the loaf pan until it is nice and compacted.
Mix the cream cheese, peanut butter, sugar, and vanilla until well blended. Stir in 3 cups of the whipped topping; mixing well. Remove 1/2 cup of the cream cheese mixture into a small dish, stir in melted chocolate and set aside.
Spoon half of the cream cheese mixture into the loaf pan, over the cookie crust and spread evenly.
Add the chocolate mixture on top and spread evenly, trying not to mix with the bottom layer. Add the remaining cream cheese mixture on top of the chocolate mixture and spread evenly.
Freeze for at least 6 hours, preferably overnight.
Remove from freezer and invert onto a plate, remove the aluminum foil and then re-invert onto a serving platter (cookie crust should be the bottom).
Break the remainder of the cookies into medium sized chunks. Top the dessert with remaining whipped topping and sprinkle with broken cookies.
Cut into slices and serve. Store remaining dessert in the refrigerator.