Yield: 36 bars
20 chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
¾ cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed
Press crushed cookies into the bottom of a 9×13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners’ sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.
Per Serving: 135 calories; protein 2.2g; carbohydrates 14g; fat 8.3g; cholesterol 6.8mg; sodium 72.3mg.