Ingredients 1/2 cup non-hydrogenated margarine 3/4 cup Smooth Peanut Butter 22 NILLA Vanilla Wafers, crushed (3/4 cup) 2 cups Icing Sugar 1/3 of 1-L tub COOL WHIP Whipped Topping (Do not thaw.) 3 squares BAKER'S Semi-Sweet Chocolate Directions Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Beat margarine and peanut butter with electric mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan. Microwave frozen whipped topping and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave an additional 15 to 30 sec. or until chocolate is melted and mixture is blended; stir. Pour over peanut butter layer; spread to evenly cover peanut butter layer. Refrigerate at least 2 hours. Use foil handles to lift dessert from pan before cutting to serve. You can store these in airtight container in freezer up to 1 month. Thaw in refrigerator before serving.