Chocolate and Peanut Butter Ribbon Dessert


My friend Chelsea just sent me an email asking for some chocolate and peanut butter dessert recipes that she could make for her husband Tyler for Valentine’s Day (I’m guessing Tyler loves choc and pb!).  So I’ve got three in mind and this is my first choice.  This recipe comes from Kraft and so does the picture.  If you need any Valentine’s recipes, just let me know!

12 Nutter Butter cookies, divided

2 tablespoons butter, melted

1 (8 oz) package cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 teaspoons vanilla

1 (12 oz) tub Cool Whip, thawed and divided

2 squares semi sweet chocolate, melted

Crush 8 cookies in a ziploc bag with a rolling pin.  Mix cookie crumbs and butter together.  Press in bottom of foil lined 9 x 5″ loaf pan.  Mix cream cheese, peanut butter, sugar and vanilla on medium until well blended.  Gently stir in 3 cups of Cool Whip.  Spoon 1/2 cup of mixture into small bowl and stir in melted chocolate until well blended, set aside.  Spoon 1/2 of remaining mixture over crust.  Top evenly with chocolate mixture and cover with remaining cream cheese mixture.  Freeze 4 hours or overnight until firm.  Invert onto plate.  Remove foil, re-invert onto serving platter so that crumb layer is on bottom.  Coarsely break remaining 4 cookies.  Top dessert with remaining topping and cookies.

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