Peanut Butter Chiffon Bars

3/4 cup smooth peanut butter
6 ounces cream cheese, softened
1 cup confectioners' sugar
12 ounces frozen whipped topping; thawed
1/2 teaspoon vanilla extract
1 roll refrigerated peanut butter cookie dough

Heat oven to 350 degrees F.

Press cookie dough into the bottom and 1 1/2 inches up the sides of a 9 x 13-inch baking pan. Bake 14 to 16 minutes until lightly golden. Let cool.

Beat remaining ingredients together, except for frozen topping, until smooth. Fold in whipped topping. Spoon over cookie dough crust. Cover and chill for 5 to 6 hours or until set.

Cut into squares and serve.