Chocolate and Peanut Butter Ribbon Dessert
Serves 12
Ingredients:
12 Nutter Butter cookies, divided2 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla extract
1 (12-ounce) container whipped topping, thawed and divided
2 squares semi-sweet baking chocolate, melted
CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX next 4 ingredients with mixer until well blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spoon half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
FREEZE 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto serving platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.
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