Chocolate & Peanut Butter Ribbon

(from nicoledb’s recipe box)

Source: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=75145&e=email

Prep time: 15 minutes
Cook time: 4 minutes
Serves 12 people

Categories: Dessert

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 Baking Chocolate, melted

Directions

  1. CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9×5-inch loaf pan.

  2. 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.

  3. 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.

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