Ingredients

• 3 8-ounce packages of extra crisp chocolate chip cookies

• 8 ounces mini milk chocolate peanut butter cups, cut in half

• 2 cups heavy cream

• 1/4 cup Italian Sweet Cream coffee creamer (I used sugar free)

• 8 ounces mascarpone cheese

• 4 ounces creamy peanut butter

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon espresso powder

• 1 teaspoon pure vanilla extract

Directions

In the bowl of your electric mixer (you can also use a hand mixer if you don’t have an electric mixer), add the heavy cream, Italian sweet cream creamer, sugar, mascarpone, peanut butter, unsweetened cocoa powder, espresso powder, and vanilla extract.  Beat on medium speed for a couple minutes, raise the speed to high and continue to mix until stiff peaks form.

In a spring form pan, place one layer of chocolate chip cookies.  This will be about five of the cookies, plus a few broken pieces of another cookie to fill in.  You want to make sure the bottom layer is as covered as possible.  Spread your first layer of cream over the bottom layer of cookies.  Next, place another layer of cookies, filling in with the peanut butter cup pieces, about 10 half pieces per layer.  Now, add another layer of whipped cream and continue with another layer of cookies and peanut butter cups.  Keep going until you are out of cream.  This should be five layers. You will finish with a layer of whipped cream.  I took two cookies and crumbled them over the top of the cake for decoration.  Place in the refrigerator for 12 hours or overnight. Enjoy!

Until next time, Kris