Chocolate and Peanut Butter Ribbon Dessert
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Substances twelve NUTTER BUTTER Peanut Butter Sandwich Cookies, divided two tablespoons butter, melted one (eight ounce) deal PHILADELPHIA Cream Cheese, softened one/two cup creamy peanut butter one/two cup sugar two teaspoons vanilla one (twelve ounce) tub Amazing WHIP Whipped Topping, thawed, divided two squares BAKER'S Semi-Sweet Chocolate, melted Instructions Crush eight 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 right up until properly blended. Gently stir in three cups of the whipped topping. Spoon one/two cup of the cream cheese combination into modest bowl. Stir in melted chocolate right up until properly blended established apart. Spoon half of the remaining cream cheese combination in excess of crust. Prime evenly with chocolate combination address with remaining cream cheese combination. Freeze four hours or overnight right up until organization. Invert onto plate. Take away foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining four cookies. Prime dessert with remaining whipping topping and cookies.