- 4 Pillsbury® Ready to Bake!™ Big Deluxe Classics refrigerated peanut butter cup cookies
- 1/4 cup whipped cream cheese
- 3 tablespoons powdered sugar
- 2 tablespoons creamy peanut butter
- 1 (6 ounce) container Yoplait® Thick & Creamy banana yogurt
- 1/2 cup frozen (thawed) whipped topping
- 1 (2.1 ounce) bar chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed
- 1/4 cup hot fudge topping
- Heat oven to 350 degrees F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat cream cheese, powdered sugar, peanut butter and yogurt with electric mixer on low speed until blended. Fold in whipped topping and crushed candy with rubber spatula.
- In small microwavable bowl, microwave fudge topping on High 25 to 30 seconds or until melted and drizzling consistency. Crumble 1 cookie into each of 2 (12- to 14-oz) parfait glasses. Top each with about 1/3 cup yogurt mixture; drizzle each with 1 tablespoon fudge topping. Repeat layers. Refrigerate at least 1 hour but no longer than 4 hours before serving.