Frozen PB and Banana Bars

• 1-1/4 cups chocolate cookie baking crumbs
• 1/4 cup butter, melted
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/2 cup Kraft Smooth Peanut Butter
• 2 Tbsp. milk
• 1-1/4 cups icing sugar
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 3 bananas
• 1/2 cup chopped salted peanuts

1. Heat oven to 350 degrees F.
2. Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Mix baking crumbs and butter; press onto bottom of prepared pan.
4. Bake 8 to 10 min.
5. or until crust is firm.
6. Cool completely.
7. Beat cream cheese, peanut butter and milk in large bowl with mixer until blended.
8. Gradually beat in sugar.
9. Gently stir in Cool Whip.
10. Spread half the cream cheese mixture over crust.
11. Cut bananas lengthwise in half; place over cream cheese layer on crust.
12. Cover with remaining cream cheese mixture.
13. Sprinkle with nuts.
14. Freeze 4 hours or until firm.
15. Remove dessert from freezer 10 min.
16. before serving; let stand at room temperature to soften slightly.
17. Use foil handles to remove dessert from pan before cutting into bars.

chocolate cookie baking crumbs, butter, cream cheese, butter, milk, icing sugar, topping, bananas, peanuts

Taken from www.kraftrecipes.com/recipes/frozen-pb-banana-bars-180156.aspx (may not work)