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

1. Beat cream cheese in bowl of mixer fitted with paddle attachment until creamy.
2. Add ricotta cheese and Variegate; mix well.
3. Spread 1 Tbsp.
4. cream cheese mixture onto flat side of 1 ladyfinger; top with second ladyfinger, flat-side down.
5. Repeat with remaining ladyfingers.
6. Dip both sides of each in cookie crumbs.
7. Drizzle tops with chocolate.
8. For each serving: Serve 2 ladyfinger cookie stacks on dessert plate.
9. Garnish with 2 Tbsp.
10. 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)