Chocolate-Peanut Butter Ribbon Dessert

• 12 peanut butter sandwich cookies, divided
• 2 Tbsp. butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup creamy creamy peanut butter
• 1/2 cup sugar
• 2 tsp. vanilla
• 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled

1. Place 8 of the cookies in resealable plastic bag; seal bag.
2. Crush cookies with rolling pin until fine crumbs form; place crumbs in medium bowl.
3. Add butter; mix well.
4. Press firmly onto bottom of foil-lined 9x5-inch loaf pan.
5. Beat cream cheese and peanut butter in separate medium bowl with electric mixer on medium speed until well blended.
6. Add sugar; beat until light and fluffy.
7. Blend in vanilla.
8. Gently stir in 3 cups of the whipped topping.
9. Spoon 1/2 cup of the cream cheese mixture into small bowl.
10. Stir in melted chocolate until well blended; set aside.
11. Spoon half of the remaining cream cheese mixture over crust.
12. Top evenly with the chocolate mixture; cover with remaining cream cheese mixture.
13. Freeze 4 hours or overnight until firm.
14. Invert onto plate.
15. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom.
16. Coarsely break the remaining 4 cookies.
17. Top dessert with the remaining whipping topping and broken cookies just before serving.
18. Cut into 12 slices to serve.
19. Store leftover dessert in freezer.

peanut butter, butter, philadelphia cream cheese, peanut butter, sugar, vanilla, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-ribbon-dessert-75355.aspx (may not work)