• 3/4 cups smooth peanut butter
• 2 - 3 oz. pkgs. cream cheese, softened
• 1 cup 10x powdered sugar
• 12 ounce Cool Whip, thawed
• 1/2 tsp. vanilla
• 1 roll of refrigerated peanut butter cookie dough

Press dough into an ungreased 9x13 pan coming up the sides about 1 1/2 inches to form a crust. Bake 14-16 minutes or until lightly golden brown. Do not overbake. Crust will puff up but will settle as it cools. Cool completely on a cooling rack. When crust is cooled, beat peanut butter, cream cheese, sugar and vanilla till smooth. With a spatula, fold in Cool Whip gently but thoroughly. Spread over crust and chill 4-6 hours or until set. Cut into 2 inch squares and serve chilled.

Yield: 30-36 squares