CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT

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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 oz.) 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.

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Ingredients

  • 12 NUTTER BUTTER Cookies, divided
  • 2 Tablespoons butter, melted
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 2 oz. BAKER'S Semi-Sweet Chocolate, melted

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 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

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