Peanut Butter - Chocolate Ribbon Dessert

By jasonhewitt

Ingredients

• 12 Nutter Butter Cookies, Divided
• 2 Tbs Butter, Melted
• 1 Package Cream Cheese, Softened
• 1/2 C Creamy Peanut Butter
• 1/2 C Sugar
• 2 Tsp Vanilla
• 1 Tub (12 oz) Cool Whip, Thawed and Divided
• Hot Fudge Sauce

Preparation

Step 1

Line a 9x5-inch loag pan with non-stick foil, spray with Pam. Crush 8 cookies in a plastic bag with a rolling pin. Mix crumbs and butter. Press in pan.

Mix cream cheese, peanut butter, sugar and vanilla until well blended. Gently stir in 3 cups of Cool Whip. Spoon ½ of the cream cheese mixture onto the crust. Pour fudge over mixture. Cover with more cream cheese mixture. Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil and re-invert onto a serving platter. Top with remaining Cool Whip and 4 crumbled cookies.

Serves 12