When time allows I enjoy trying new recipes and I must admit this one is going to get a smiley face in my book! I can feel my jeans getting tighter by the moment...so yummy & so simple to make!
CHOCOLATE & PEANUT BUTTER RIBBON DESSERT
What You Need:
12 Nutter Butter Peanut Butter Sandwich cookies, divided
2 Tbsp. butter, melted
One 8 oz. package Philadelphia Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
One 12 oz. tub Cool Whip whipped topping, thawed & divided
2 squares Bakers Semi-Sweet Chocolate, melted
Crush 8 of the cookies in a resealable plastic bag with a rolling pin. Mix cookie crumbs with melted butter. Press into the bottom of a foil-lined 9" x 5" 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 shipped 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 the crust. Top evenly with the chocolate mixture;cover with remaining cream cheese mixture.
Freeze 4 hours or overnight until firm. Lift up on the tin foil, removing dessert from pan. Peel away tin foil and cut into slices. Top slice with a dollop of remaining whipped topping & crushed cookie crumbs.
Enjoy & have a good week,