12 Nutter Butter cookies, divided
2 TB. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. sugar
2 tsp. vanilla
1 tub (12 oz.) Cool Whip, divided
2 squares semi-sweet baking chocolate, melted (or same amount of chocolate chips)
Crush 8 of the cookies. Mix crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
Mix cream cheese, peanut butter, sugar, and vanilla until well blended. 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.