Chocolate & Peanut Butter Ribbon Dessert
- 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 teaspoons vanilla
- 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 squares BAKER'S Semi-Sweet Chocolate, melted
- 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.
- 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.
- 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.
- Calories: 350
- Total fat: 24 g
- Saturated fat: 13 g
- Cholesterol: 25 mg
- Sodium: 210 mg
- Carbohydrate: 30 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Protein: 6 g
- Vitamin A: 6% DV
- Vitamin C: 0% DV
- Calcium: 4% DV
- Iron: 4% DV
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Taken from www.myrecipes.com/recipe/chocolate-peanut-butter-ribbon-dessert (may not work)