|Prep Time:||25 Min|
|1 pkg||keebler pecan sandy cookies|
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|12 oz||philadelphia cream cheese|
|2 1/2 c||powdered sugar|
|1 c||peanut butter ,creamy|
|4 oz||bakers german chocolate squares,melted|
|20 oz||cool whip|
Using a food processor crumble the cookies 1/2 pkg at a time until fine. Toss into a bowl and add melted butter 5 T. first and toss with a fork til moist adding 1 more T.if needed to form crust. Place into a 9"-10" deep dish pie pan and form a crust using the back of a larger spoon, up sides and on the bottom and press to firm ,freeze
Using a mixer add 4 oz. softened cream cheese, 1 c. powdered sugar, 1 T. milk, 1 tsp. vanilla and 4 oz Cool Whip. Beat well and pour over crust-spread to make layer #1. Freeze
Using the same mixer and bowl add remaining cream cheese, powdered sugar, milk,vanilla and 8 oz. Cool Whip. Beat well and divide in 1/2.
To one bowl add melted German chocolate squares and spread over layer one. Freeze
Decorate with remaining Cool whip and serve
To remaining layer add peanut butter and beat well. Dallop onto of the chocolate layer and spread carefully. Cover with plastic wrap and refrigerate best overnight or at least 8 hours.
on Aug. 24, 2012 at 8:29 PM