Chocolate & Peanut Butter Ribbon Dessert

By á-39849

What’s great about this recipe—besides the chocolate and peanut butter? You can prep it in 15 minutes and freeze it for whenever your guests arrive.

Ingredients

• 12 Nutter Butter cookies, divided
• 2 tablespoons butter, melted
• 1 package (8 ounces) Philadelphia Cream Cheese, softened
• 1/2 cup Planters Creamy Peanut Butter
• 1/2 cup sugar
• 2 teaspoon vanilla
• 1 tub (12 ounces) Cool Whip Whipped Topping, thawed, divided
• 2 ounces Baker's Semi-Sweet Chocolate, melted

Details

Servings 12
Preparation time 15mins
Cooking time 255mins
Adapted from kraftrecipes.com

Preparation

Step 1

Crush 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

Mix next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups Cool Whip; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.

Freeze for 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining Cool Whip and broken cookies.

How to Double the Recipe:

Line 13x9-inch pan with foil, with ends of foil extending over sides; set aside. Prepare recipe as directed, using the 1 tub (12 ounce) Cool Whip but increasing the vanilla to 1 tablespoon and doubling all remaining ingredients. Do not invert dessert to remove from pan but lift dessert from pan using foil handles before cutting into bars. Makes 24 servings.

Make Ahead:

Dessert can be frozen overnight before un-molding and serving as directed.