1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls

Filling:

1 tbsp. whipping cream
1 (8 oz.) pkg. fat-free cream cheese, softened
1/2 c. reduced-fat creamy peanut butter
1 tsp. vanilla extract
1 c. whipping cream
2 tbsp. confectioners sugar

Topping:

1 c. semi-sweet chocolate pieces
3 tbsp. whipping cream

Heat oven to 375°F. Separate dough into two long rectangles. Place in ungreased 13 x 9-inch pan; press in bottom to form crust. Seal all perforations.

Bake at 375°F for 8 to 11 minutes or until light golden brown. Remove from oven and cool on rack until cold. Place white chocolate pieces and one tablespoon whipping cream into a small microwaveable bowl. Microwave at 75% for 40 to 55 seconds or until melted, but not burned. Stir thoroughly until smooth. (White chocolate and whipping cream may also be melted over low heat on stove, stirring constantly.)

Combine melted white chocolate, cream cheese, peanut butter and vanilla extract in a large bowl. Beat at low speed until blended. Beat at high speed for two minutes until smooth and thoroughly blended.

Place one cup whipping cream and confectioners sugar into a medium bowl. Beat at low speed until blended; beat at high speed until stiff peaks form when beater is raised, about one minute. Fold the whipped whipping cream into the prepared filling mixture. Spread over the cooled crust.

Place the one cup of semi-sweet chocolate pieces and the three tablespoons of whipping cream into a small saucepan. Place over low heat and stir constantly until chocolate is melted and mixture is smooth. Pour over filling carefully. Spread with knife evenly. Chill in the refrigerator for at least one hour. Cut into squares and serve. Refrigerate remainder.

Makes 12 servings.