Chocolate & Peanut Butter Ribbon Dessert
(from the Kraft Magazine)
made by Michelle for Jeff's "last Sunday Dinner"
12 "nutter butter" cookies, divided
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
12 ounces whipped topping, divided
1/3 cup semi-sweet chocolate chips, melted
Crush 8 of the cookies and mix with the butter. Press into the bottom of a foil-lined 9x5" loaf pan. Combine cream cheese, peanut butter, sugar and vanilla and mix well. Fold in 3 cups of the whipped topping (about 8 ounces). Take out about 1/2 cup of this mixture and mix with the melted chocolate. Spread half of the plain mixture on top of the crust. Spread the chocolate mixture on top of that. (This is easier if you freeze the pan for 15-20 minutes first.) Spread the remaining plain mixture on top of that. Freeze overnight. Invert and remove foil. Place right-side-up on a serving platter. Top with remaining whipped topping and cookies (coarsely broken).