Chocolate & Peanut Butter Ribbon Dessert
| | 12 NUTTER BUTTER Peanut Butter Sandwich 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 Baking Chocolate, melted | | | CRUSH 8 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 until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. | FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies. | | |