chocolate peanut butter ribbon dessert
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
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, 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.
Number of Servings: 1
Recipe submitted by SparkPeople user LTLAIRE.
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided 2 Tbsp. butter, melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup creamy peanut butter 1/2 cup sugar 2 tsp. vanilla 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided 2 squares BAKER'S Semi-Sweet Chocolate, melted
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, 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.
Number of Servings: 1
Recipe submitted by SparkPeople user LTLAIRE.
Nutritional Info Amount Per Serving
- Calories: 2,051.7
- Total Fat: 137.7 g
- Cholesterol: 18.1 mg
- Sodium: 2,479.1 mg
- Total Carbs: 171.5 g
- Dietary Fiber: 16.4 g
- Protein: 88.0 g
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