Chocolate & Peanut Butter Ribbon Dessert

By slebel

Ingredients

• 2/3 cup Oreo Baking Crumbs, divided 1/2 c plus 1/2 c peanuts (or)
• 2 Tbsp. non-hydrogenated margarine, melted 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 1/2 cup Kraft Smooth Peanut Butter 1/2 cup sugar\
• 2 tsp. vanilla
• 1 tub thawed Cool Whip Whipped Topping
• 2 squares Baker's Semi-Sweet Chocolate, melted, cooled
• 2 T milk

Preparation

Step 1

MIX baking crumbs and margarine. Reserve 1 Tbsp. crumbs for topping; press remaining onto bottom of foil-lined 9x5-inch loaf pan.

BEAT cream cheese, peanut butter, sugar and vanilla in medium bowl with mixer until well blended. Whisk in Cool Whip. Remove 1/2 cup; mix with melted chocolate in small bowl. Spoon half the remaining cream cheese mixture over crust; top with chocolate mixture. Cover with remaining plain cream cheese mixture.

FREEZE 4 hours or until firm. Invert dessert onto plate. Remove foil; invert dessert, crumb-side down, onto platter. Sprinkle with reserved crumb mixture.