Peanut Butter Cream-Filled Cookie Stacks
- - PHILADELPHIA Original Cream Cheese, softened
- 1-1/2 cups ricotta cheese
- 1 cup NUTTER BUTTER Creme Variegate
- 120 each crisp ladyfingers
- 12 each NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed
- 6 Tbsp. semi-sweet chocolate, melted
- 3-3/4 cups prepared whipped topping
- 60 each raspberries
- Beat cream cheese in bowl of mixer fitted with paddle attachment until creamy.
- Add ricotta cheese and Variegate; mix well.
- Spread 1 Tbsp.
- cream cheese mixture onto flat side of 1 ladyfinger; top with second ladyfinger, flat-side down.
- Repeat with remaining ladyfingers.
- Dip both sides of each in cookie crumbs.
- Drizzle tops with chocolate.
- For each serving: Serve 2 ladyfinger cookie stacks on dessert plate.
- Garnish with 2 Tbsp.
- whipped topping and 2 raspberries.
cream cheese, ricotta cheese, butter creme variegate, crisp ladyfingers, sandwich cookies, semisweet chocolate, topping, raspberries
Taken from www.kraftrecipes.com/recipes/peanut-butter-cream-filled-cookie-stacks-113535.aspx (may not work)