1. Prepare the Cookie Crust:

• In a medium bowl, combine 1 cup of crushed Nutter Butter cookies with the melted butter. Stir until the cookies are well coated.

• Press the mixture into the bottom of a loaf pan or terrine mold to form an even crust.

• Place the crust in the freezer to set while you prepare the filling.

2. Prepare the Peanut Butter Mixture:

• In a large bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth.

• Add the chunky peanut butter and mix until fully incorporated.

• Gently fold in the thawed whipped topping until the mixture is light and fluffy.

3. Assemble the Terrine:

• Spread half of the peanut butter mixture over the prepared cookie crust.

• Arrange the sliced banana on top of the peanut butter layer (if using).

• Drizzle half of the melted chocolate over the bananas and top with 1/2 cup of the remaining crushed Nutter Butter cookies.

• Repeat the layers with the remaining peanut butter mixture, banana slices, chocolate, and crushed cookies.

4. Freeze the Terrine:

• Cover the pan with plastic wrap or aluminum foil and freeze for at least 4 hours or until the terrine is firm and set.

5. Serve:

• To serve, remove the terrine from the freezer and let it sit at room temperature for 5-10 minutes to make slicing easier.

• Cut into thick slices and serve immediately.