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Ingredients
| peanut butter cookies: 12 cookies |
| unsalted butter: 2 tsp |
| cream cheese: 8 oz |
| peanut butter: 1/2 cup |
| vanilla extract: 2 tsp |
| frozen whipped topping: 12 oz |
| sweetened baking chocolate squares: 2 squares |
| powdered sugar (sifted): 1/2 cup |
Chocolate and Peanut Butter Ribbon Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
- 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.