Friday, June 17, 2011

Chocolate & Peanut Butter Ribbon Dessert

Mr. and I celebrated our 15th Wedding Anniversary the other day and this was the dessert I made. He loves peanut butter and chocolate and since this is a frozen dessert, it's great to have for summer. Be ready to serve this once you slice it, it'll thaw pretty quickly. It's a little bit rich, but soooo delish.

Chocolate & Peanut Butter Ribbon Dessert
adapted from Kraft

12 Nutter Butter Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) Neufchatel Cream Cheese, softened
1/2 cup Creamy Peanut Butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
2 oz Semi-Sweet Chocolate, melted
Crush 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

Mix next 4 ingredients with mixer until well blended. Whisk in 3 cups cool whip; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spoon 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 serving platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining cool whip and broken cookies. I then melted a little more chocoalt to drizzle over top.

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