CHOCOLATE & PEANUT BUTTER RIBBON DESSERT

 

  • Cooking Time: 4 hr 15 min
  • Servings: 12 servings
  • Preparation Time: 15 min

Ingredients

  • 12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
  • 2 Tbsp. butter, melted
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 2 squares BAKER'S Semi-Sweet Chocolate, melted

Directions

  • CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
  • MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
  • FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

Notes

Found this on bakerella.com and thought it was a cool dessert.

Categories: Misc. Dessert 

Author Credit: bakerella.com

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