Ingredients

• 12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
• 2 tablespoons butter, melted
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 2 squares BAKER'S Semi-Sweet Chocolate, melted

Instructions

1. 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.
2. 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.
3. 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.