Ingredients

The following ingredients have 12 Servings
  • 3 cups chocolate sandwich cookie crumbs
  • 6 tbs unsalted butter (melted)
  • 1 cup creamy peanut butter
  • 1/2 cup heavy cream
  • 2 8 oz extra-creamy whipped topping

Instruction

  • Crush cookies by processing until very fine in a food processor or Ninja (Ninja is better). If you don't have these appliances, place cookies in a plastic zipper-seal bag and use a rolling pin to crush. It will take about 30 cookies to make 3 cups of crumbs.
  • Place crumbs in a bowl and drizzle melted butter over them. Mix until all cookies are coated with butter.
  • Place crumbs in a 11 x 7-inch rectangular pan (you can use 9 x 9-inch--freezing time will be extended though. I used 11 x 7). Distribute crumbs evenly in the pan and press down to form a crust. Set aside.
  • In a large bowl, with electric mixer, beat the peanut butter and the heavy cream until well blended. Add the whipped topping and beat until very well blended.
  • Turn peanut butter mixture into pan with crumbs. Even out the mixture across the pan.
  • Place in freezer and allow to freeze at least 4 hours, preferably overnight. The smaller pan would require 5-6 hours freezing.
  • Remove from freezer and allow dessert to sit for 10 minutes. Cut into squares. Top with additional whipped topping, chopped peanut & caramel candy bars and chocolate ganache if desired. For the ganache, microwave 1/2 cup chocolate chips and 2 tbs heavy cream for 30 seconds. Stir until no lumps remain. For thinner ganache, add a bit more cream.
  • Serves 12