Zereh
Head Chef
Another from my Mom, I think it came from the Kraft site.
I just popped it into the freezer so I've not tasted the completed deal yet. But I can definitely say that each of the different layers taste great! My friend with a PB fetish is coming over tonight and I figured this would do the trick.
Chocolate & Peanut Butter Ribbon Dessert
12 Nutter Butter Peanut Butter Sandwhich cookies, divided
2 T butter, melted
8-oz cream cheese
1/2 c creamy peanut butter
2 t vanilla
12-oz Cool Whip
2-oz smei-sweet baking chocolate, melted
Crush 8 of the cookies in a baggie. Mix the cookie crumbs and butter. Press into the bottom of a foil-lined 9x5-inch loaf pan.
Mix cream cheese, peanut btter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the Cool Whip.
Spoon 1/2 c of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended; set aside.
Spoon half the remaining cream cheese mixture over the crumb crust. Top evenly with the 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 the crumb layer is on the bottom. Coursely break the remaining 4 cookies. Top with remaining Cool Whip and cookies.
Z
I just popped it into the freezer so I've not tasted the completed deal yet. But I can definitely say that each of the different layers taste great! My friend with a PB fetish is coming over tonight and I figured this would do the trick.
Chocolate & Peanut Butter Ribbon Dessert
12 Nutter Butter Peanut Butter Sandwhich cookies, divided
2 T butter, melted
8-oz cream cheese
1/2 c creamy peanut butter
2 t vanilla
12-oz Cool Whip
2-oz smei-sweet baking chocolate, melted
Crush 8 of the cookies in a baggie. Mix the cookie crumbs and butter. Press into the bottom of a foil-lined 9x5-inch loaf pan.
Mix cream cheese, peanut btter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the Cool Whip.
Spoon 1/2 c of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended; set aside.
Spoon half the remaining cream cheese mixture over the crumb crust. Top evenly with the 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 the crumb layer is on the bottom. Coursely break the remaining 4 cookies. Top with remaining Cool Whip and cookies.
Z
