Ingredients
- 6 Otis Spunkmeyer Double Chocolate Cookies
- 1 teaspoon salt
- 2 tablespoons melted butter
- 3 cup creamy peanut butter
- 1 8oz package cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped cream (one for filling, one to top)
- 1 cup semi sweet chocolate shavings
Preparation
- Pre-heat oven to 350 degrees.
- Crumble double chocolate cookies into a food processor and process until ground into a fine crumb. Some of the chocolate chips will not grind down, that is ok.
- In a bowl, mix together cookie crumbs, melted butter and salt until combined.
- Divide cookie mixture into four and distribute amongst mini pie/tart pans.
- Press cookie crust into pan evenly pushing up the sides of the pan forming a bowl.
- Bake for 7-10 minutes and remove from oven and allow to cool completely.
- Make whipped cream. Using a hand blender, beat 1 cup of whipped cream in a bowl until stiff peaks are formed about 2-5 minutes.
- Using a hand blender or mixer, beat together the peanut butter and cream cheese until smooth.
- Using a rubber spatula, fold in 1 cup of whipped cream until incorporated.
- Add in the powdered sugar and beat until combined and smooth.
- Pour the filling into the cooled crust. Level tops with a knife or off set spatula.
- Top with additional whipped cream and chocolate shavings.
- Chill for at least an hour before serving.
