• 1 package (8 ounces) cream cheese, softened
• 2 cups Dierbergs powdered sugar
• ½ cup creamy peanut butter
• ¼ cup Dierbergs milk
• 1 container (8 ounces) frozen non-dairy whipped topping, thawed
• 22 peanut butter sandwich cookies (Nutter Butter)
• 3 ripe bananas, thinly sliced
• ½ cup coarsely chopped Dierbergs dry-roasted peanuts

In large mixer bowl, beat cream cheese, powdered sugar, peanut butter, and milk until well mixed. Gently fold in whipped topping; set aside.

 

Arrange cookies in single layer in bottom of 9 x 13-inch baking dish.

 

Dollop half of the cream cheese mixture over top; use back of spoon or offset spatula to spread into even layer. Top with banana slices and remaining cream cheese mixture. Cover and chill at least 8 hours.

 

Just before serving, sprinkle peanuts over top.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 783
Cholesterol: 20 mg
Fat: 37 g
Sodium: 493 mg
Carbohydrates: 104 g
Protein: 13 g
Fiber:
Saturated Fat: N/A