Chocolate Ribbon Dessert
by Courtney Agan
serves: 12
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Chocolate Ribbon Dessert |
| Ingredients: |
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12 |
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Peanut Butter Sandwich Cookies |
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2 Tbsp |
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Butter, Melted |
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1 8 oz Pkg |
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Cream Cheese Softened |
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1/2 Cup |
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Creamy Peanut Butter |
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1/2 Cup |
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Sugar |
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2 Tsp |
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Vanilla |
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1 12 oz Tub |
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Whipped Topping |
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2 Squares |
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Semi-Sweet Chocolate, Melted |
| Directions: |
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Crush eight of the cookies in plastic bag. Mix cookie crumbs with butter and press into the bottom of a foil lined 9 x 5 inch loaf pan. Mix cream cheese, peanut butter, sugar and vanilla with mixer on medium speed until well blended. Fold in three cups of whipped topping. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended and set aside. Spoon half of the remaining cream cheese mixture over the crust. Top evenly with chocolate mixture. Cover with remaining cream cheese mixture. Freeze four hours or overnight until firm. Invert onto plate. Remove foil then reinvert onto serving platter. Coarsely break the remaining cookies. Top dessert with remaining whipped topping and cookies.
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