Murray Sugar Free Chocolate Peanut Butter Crunch

Line 17 x 12 x 1-inch baking pan with parchment paper. Set aside. Place 9 cookies in food processor bowl. Cover and process until finely crushed. Set aside.

In large mixer bowl beat egg whites and cream of tartar on high speed of electric mixer until foamy. Gradually add Splenda Granular, beating on high speed until stiff peaks form (tips stand straight). Set aside.

In another large mixer bowl beat 3 eggs on high speed of electric mixer about 5 minutes or until slightly thickened and light colored. Fold into egg whites. Sprinkle 1/4 cup of the cocoa powder over the egg mixture; fold in until combined. Repeat with remaining cocoa powder, 1/4 cup at a time. Spread over parchment paper in prepared pan. Sprinkle with crushed cookies. Bake at 350F about 15 minutes or until toothpick inserted near center comes out clean. Cool completely. (Cake will be very thin.) Using 2- to 2 1/2-inch cookie cutter cut into rounds. Set aside.

In small saucepan cook and stir 4 ounces chocolate over low heat until melted. Stir in peanut butter until smooth. Add 9 finely chopped cookies, stirring until combined. Spoon mixture onto baking sheet lined with parchment paper. Spread into 11 x 11-inch square. Freeze at least 20 minutes or until firm.

In large bowl fold grated chocolate and 9 chopped cookies into whipped topping.

Remove chocolate mixture from freezer. Remove parchment paper. Break into bite-size pieces.

Layer whipped topping mixture, cake rounds and chocolate pieces into 14 parfait glasses or dessert dishes, ending with whipped topping mixture. Top with fruit. *Note: Read ingredient listings to find sugar free peanut butter. It is often labeled as natural.