Chocolate & Peanut Butter Ribbon Dessert

Chocolate & Peanut Butter Ribbon Dessert recipe

photo by:kraft

Know what’s great about this recipe? Besides the chocolaty peanut-buttery creamy thing going on? You can prep it in 15 minutes and freeze it for whenever your guests arrive.

time

prep:

15 min

total:

4 hr 15 min

servings

total:

12 servings

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What You Need

NUTTER BUTTER Cookies, divided

Tbsp. butter, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup PLANTERS Creamy Peanut Butter

1/2

cup sugar

tsp. vanilla

tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

oz. BAKER'S Semi-Sweet Chocolate, melted

Make It

CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread 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 platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4 g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Double the Recipe

Line 13x9-inch pan with foil, with ends of foil extending over sides; set aside. Prepare recipe as directed, using the 1 tub (12 oz.) COOL WHIP but increasing the vanilla to 1 Tbsp. and doubling all remaining ingredients. Do not invert dessert to remove from pan but lift dessert from pan using foil handles before cutting into bars. Makes 24 servings.

Make Ahead

Dessert can be frozen overnight before unmolding and serving as directed.

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