CHOCOLATE & PEANUT BUTTER RIBBON DESSERT

CHOCOLATE & PEANUT BUTTER RIBBON DESSERT image

Yield 12 servings

Number Of Ingredients 8

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12 Nutter Butter Peanut Butter Sandwich cookies, divided
2 T butter, melted
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
1/2 c creamy peanut butter
1/2 c sugar
2 t vanilla
1 tub (12 oz) Cool Whip Topping, thawed, divided
2 squares Baker's Semi-Sweet Baking Chocolate, melted

Steps:

Crush 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. Mix 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. Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, the 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.