Kraft's Chocolate & Peanut Butter Ribbon Dessert

Scott has requested that we make this dessert every year as a Christmas tradition, we love it so much.  This frozen dessert is fairly simple, extremely rich, and a wonderful treat for the holiday season.  But be careful!  You only need a small piece.  For the original recipe, you can visit the Kraft website.

Chocolate & Peanut Butter Ribbon Dessert

what you need

12 NUTTER BUTTER Cookies, divided

2 Tbsp.  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup  creamy peanut butter

1/2 cup sugar

2 tsp.  vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares  BAKER'S Semi-Sweet Chocolate, melted

make it

CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX next 4 ingredients with mixer until well blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spoon 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 serving platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

kraft kitchens tips

SIZE-WISE

Savor a serving of this indulgent special-occasion dessert. One loaf makes enough for 12 servings.

HOW TO DOUBLE THE RECIPE

Line 13x9-inch pan with foil, with ends of foil extending over sides; set aside. Prepare recipe as directed, using the 1 tub (12 oz.) COOL WHIP but increasing the vanilla to 1 Tbsp. and doubling all remaining ingredients. Do not invert dessert to remove from pan but lift dessert from pan using foil handles before cutting into bars. Makes 24 servings.

MAKE AHEAD

Dessert can be frozen overnight before unmolding and serving as directed.