This was in the latest addition of Kraft Food Magazine...sorry Sarah- this page might be missing from your book... hahaha
I saw this and knew I had to make it. Super easy and tasty. Q ate it all weekend long.
15 chocolate wafer cookies, finely crushed - I used Chocolate Animal Crackers
2 Tbsp. butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup Creamy Peanut Butter
2 Tbsp. milk
1 cup powdered sugar
1 cup thawed COOL WHIP Whipped Topping
2 small bananas
Heat oven to 350º F. Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
Mix wafer crumbs and butter; press onto bottom of prepared pan. Bake 8 to 10 min. or until crust is firm. Cool completely.
Beat cream cheese, peanut butter and milk in large bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP. **Before the Sugar addition- I mashed the bananas and added them with the PB and Cream Cheese...the recipe calls for you to slice them lengthwise and place in the middle of the mixture, then I was able to pour it all in the pan**
Spread half the cream cheese mixture over crust. Cut bananas lengthwise in half; place over cream cheese layer on crust. ***I did not do that- mine were too soft. See above***
Cover with remaining cream cheese mixture. I also sprinkled chocolate chips on top... mmm
Freeze 4 hours or until firm.
Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use foil handles to remove dessert from pan before cutting into bars.