Chocolate & Peanut Butter Ribbon Dessert

• 2/3 cup Oreo Baking Crumbs, divided
• 2 Tbsp. non-hydrogenated margarine, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup Kraft Smooth Peanut Butter
• 1/2 cup sugar
• 2 tsp. vanilla
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 2 oz. Baker's Semi-Sweet Chocolate, melted, cooled

1. Mix baking crumbs and margarine.
2. Reserve 1 Tbsp.
3. crumbs for topping; press remaining onto bottom of foil-lined 9x5-inch loaf pan.
4. Beat cream cheese, peanut butter, sugar and vanilla in medium bowl with mixer until well blended.
5. Whisk in Cool Whip.
6. Remove 1/2 cup; mix with melted chocolate in small bowl.
7. Spoon half the remaining cream cheese mixture over crust; top with chocolate mixture.
8. Cover with remaining plain cream cheese mixture.
9. Freeze 4 hours or until firm.
10. Invert dessert onto plate.
11. Remove foil; invert dessert, crumb-side down, onto platter.
12. Sprinkle with reserved crumb mixture.

baking crumbs, nonhydrogenated margarine, cream cheese, butter, sugar, vanilla, topping, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-ribbon-dessert-88650.aspx (may not work)