1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1 package (8 oz.) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts
Heat oven to 350 degrees Ferenheit. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form coat.
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Springle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.
Prep time: 15 minutes
Total time: 1 hour and 30 minutes
Makes 12 servings