Frozen Peanut Butter Bars

• 3 qt. NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
• 1-1/2 cups butter, melted
• 1 qt. PHILADELPHIA Original Cream Cheese, softened
• 1 qt. creamy peanut butter
• 3 cups sugar
• 1/4 cup vanilla
• 1-1/2 qt. prepared whipped topping

1. Combine crushed cookies and butter.
2. Place 4-1/2 cups (1 lb.
3. + 3 oz.)
4. of the crumb mixture in each of 2 half-sheet pans (or 1 half-sheet pan for trial recipe); press crumb mixture firmly onto the bottom of each pan to form crust.
5. Reserve remaining crumb mixture for later use.
6. Bake in 300F-convection oven for 5 minutes or until golden brown.
7. Cool completely on wire racks.
8. Place cream cheese, peanut butter, sugar and vanilla in 12-quart bowl of electric mixer fitted with paddle attachment.
9. Beat on medium speed 2 to 3 minutes or until well blended.
10. Fold in whipped topping.
11. Spoon 1-1/2 qt.
12. (3 lb.)
13. of the cream cheese filling over each crust.
14. Sprinkle each with 1-1/2 cups (7 oz.)
15. of the reserved crumb mixture.
16. Cover.
17. Freeze several hours or overnight.
18. Cut dessert in each pan into 24 bars to serve.

sandwich cookies, butter, philadelphia original cream cheese, peanut butter, sugar, vanilla, topping

Taken from www.kraftrecipes.com/recipes/frozen-peanut-butter-bars-97575.aspx (may not work)