Ingredients:12 NUTTER BUTTER Cookies, divided
2Tbsp. butter, melted
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup PLANTERS Creamy Peanut Butter
1/2cup sugar
2tsp. vanilla
1tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2oz. BAKER'S Semi-Sweet Chocolate, melted
Instructions:
CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread 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 platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.
Source: http://www.kraftrecipes.com/recipes/chocolate-peanut-butter-ribbon-75145.aspx
