Lightly spray a 9x13" pan with nonstick cooking spray. Line the bottom of the pan with Keebler Fudge Stripes Cookies. You'll need to cut some in half to fill in the extra space on the side.

For the next layer, melt butter in a large skillet or pan over the stove top. Add marshmallows and stir constantly while allowing them to melt over the heat. Stir in Cocoa Krispies. Carefully and quickly spread mixture over the cookies with your hands. I like to rub butter on my hands to prevent the mixture from sticking to me.

For the next layer, whip the heavy cream in the bowl of an electric mixer with the vanilla and powdered sugar. Transfer whipped cream to another bowl, scraping it completely out with a spatula. In that same bowl that you used to whip the cream, add peanut butter and marshmallow creme and cream together with an electric mixer. Add whipped cream and mix it all together with an electric mixer. Spread over Cocoa Krispies layer.

Sprinkle with 1 c. chopped Keebler Fudge Stripes Cookies and 1/2 c. Cocoa Krispies. Cover with foil and freeze for about 3 hours. Cut into squares with a sharp knife and serve.