Chocolate and Peanut Butter Ribbon Dessert |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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I found this recipe in the Summer 2005 Kraft Kitchens magazine and am posting it here for safe keeping. It looks like a great summer dessert! Cook time includes freezing time. Ingredients:
2/3 cup oreo cookie crumbs |
2 tablespoons margarine, melted |
250 g cream cheese, softened |
1/2 cup peanut butter |
1/2 cup sugar |
2 teaspoons vanilla |
3 cups cool whip, topping thawed, divided |
2 semi-sweet chocolate baking squares, melted |
Directions:
1. Combine crumbs and margarine (setting aside 1 tbsp of crumbs for topping); press onto bottom of foil-lined 9x5-inch loaf pan.
2. Mix cream cheese, peanut butter, sugar, and vanilla with electric mixer on medium speed until well-blended.
3. Gently stir in 1 1/2 cups of the whipped topping.
4. Spoon 1/2 cup of the cream cheese mixture into a small bowl; stir in melted chocolate until well blended.
5. Spoon half of the remaining cream cheese mixture over crust; top evenly with chocolate mixture and cover with remaining cream cheese mixture.
6. Freeze 4 hours or overnight until firm.
7. Invert onto plate; remove foil, then re-invert onto serving platter so that the crumb layer is on the bottom.
8. Sprinkle with reserved 1 tbsp of crumbs.
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