Rocky Road Pizza

• 28 chocolate chip cookies (2 inch), divided
• 1/4 cup butter, melted
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. icing sugar
• 1 cup thawed Cool Whip Whipped Topping
• 1/3 cup dry roasted peanuts, chopped
• 2/3 cup Jet-Puffed Miniature Marshmallows
• 1 oz. Baker's Semi-Sweet Chocolate, melted

1. Line 9-inch round pan with plastic wrap, with ends of wrap extending over side of pan.
2. Finely crush 24 cookies; mix with butter.
3. Press onto bottom of prepared pan.
4. Chop remaining cookies.
5. Mix cream cheese and sugar in medium bowl until blended.
6. Gently stir in Cool Whip; spread onto crust.
7. Top with nuts, marshmallows and chopped cookies; press lightly into cream cheese layer.
8. Drizzle with chocolate.
9. Refrigerate 1 hour or until firm.
10. Use plastic wrap handles to remove dessert from pan before cutting to serve.

chocolate chip cookies, butter, cream cheese, icing sugar, topping, peanuts, jet, chocolate

Taken from www.kraftrecipes.com/recipes/rocky-road-pizza-172102.aspx (may not work)