Chocolate & Peanut Butter Ribbon Dessert*

By mamapig

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

Details

Adapted from Kraftfoods.com

Preparation

Step 1

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5" loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on med speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into sm 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.