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Chocolate and Peanut Butter Ribbon Dessert
- Prep Time -
- Cook Time -
- Serves 12
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
- 2 tablespoons butter, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 (12 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
Nutrition Info
Per Serving
- Calories: 294 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 0 g
- Fat: 22 g
- Protein: 4 g
- Sugars: 18 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 12 servings
3. Still Hungry?
A frozen peanut butter dessert with a cookie crust and a chocolate ribbon surprise center...sure to delight everyone.
Notes:
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.
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Favorite Summer Dessert
deli - June 18, 2008 11:08:41 AM PSTOur family loves this recipe. It doesn\'t last long in a family of six, so I usually make 2. Also, we like a little more chocolate flavor with our peanut butter, so instead of using nutter butter cookies, we use peanut butter filled \'Oreo\' cookies. Makes a great crust. Enjoy!
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Absolutely amazing!
dessertgal - August 12, 2007 05:01:44 PM PSTIf you love peanut butter and chocolate, this dessert is for you. It\'s so light - after eating a piece you don\'t feel bloatedly full (the feeling you get after gorging on chocolate cake).... this dessert satisfies my sweet and nutty craving! I use crunchy peanut butter for added texture (I usually add a couple of tablespoons of extra peanut butter for stronger flavor). Also, i melt chocolate and peanut butter together in a plastic bag, cut a small hole in the corner, and drizzle it over the cake for a phenomenal finish. I\'ve even doubled this recipe - it keeps well in the freezer (several weeks) if you put it in an airtight container. The only drawback is the prep time, so make a lot at once and devour it later as well! This dessert\'s perfect for special occasions.
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