Chocolate & Peanut Butter Ribbon Dessert
- Prep Time: 15 Minutes (Total Time: 4 Hours 15 Minutes)
- Serving Size: 12
- 12 NUTTER BUTTER Peanut Butter Sandwich Cookies, Divided
- 2 tablespoons Butter, Melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, Softened
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Sugar
- 2 teaspoon Vanilla
- 1 tub (12 oz.) COOL WHIP Whipped Topping, Thawed, Divided
- 2 squares BAKER'S Semi-Sweet Baking Chocolate, Melted
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small 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.
KRAFT KITCHENS TIPS
Savor a serving of this indulgent special-occasion dessert. One loaf makes enough for 12 servings.
How to Double the Recipe
Line 13x9-inch pan with foil, with ends of foil extending over sides of pan; set aside. Prepare recipe as directed, using the 1 tub (12 oz.) whipped topping but increasing the vanilla to 1 Tbsp. and doubling all remaining ingredients. Do not invert dessert to remove from pan but lift dessert from pan using foil handles. Cut into bars to serve. Makes 24 servings, one bar each.
RECIPE COURTESY OF KRAFT FOODS