Chocolate & Peanut Butter Ribbon Dessert

Name: Chocolate & Peanut Butter Ribbon Dessert
Prep time: 15 min
Total time: 4 h 15 min
Yield: 12 servings
Ingredients: 12 peanut butter sandwich cookies , divided; 2 Tbsp. butter , melted; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened; 1/2 cup sugar; 1/2 cup creamy peanut butter; 2 tsp. vanilla; 1 tub (12 oz.) COOL WHIP Whipped Topping , thawed, divided; 2 oz. <i>Baker's</i> Semi-Sweet Chocolate , melted

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Recipe by Kraft

Prep Time

15
min.

Total Time

4
hr.

15
min.

Servings

12 servings

What’s great about this recipe—besides the chocolate and peanut butter? You can prep it in 15 minutes and freeze it for whenever your guests arrive.

What You Need

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12 peanut butter sandwich cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 oz. Baker's Semi-Sweet Chocolate, melted

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Make It

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Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
Freeze 4 hours or until firm. Invert dessert 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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Healthy Living

Save 30 calories and 3g of fat, including 3g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

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.

Note

This frosty dessert can be frozen overnight before unmolding and serving as directed.

Servings

12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories	340

Total fat	23g
Saturated fat	13g
Cholesterol	30mg
Sodium	200mg
Carbohydrate	31g
Dietary fiber	1g
Sugars	21g
Protein	6g
% Daily Value
Vitamin A	6 %DV
Vitamin C	0 %DV
Calcium	4 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by Beferzshort from FABULOUS! FABULOUS! I made this twice (one package of Nutter Butters is enough cookies for 2 recipes): the first time, I made it exactly as instructed. It turned out a bit too rich for me and didn't have quite enough crust, so the 2nd time I used light cream cheese to cut the richness, and I added 4 more Nutter Butters and 1 T more butter to the crust - it was PERFECT! I also crumble a couple of extra cookies on top and melt one more square of Baker's chocolate to drizzle on top, for added crunch texture. It LOOKS way harder than it really is - you'll impress everyone and be asked for the recipe!

Date published: 2011-04-13

Rated 5 out of 5 by astouffer from I always bring desserts when I get together with friends and have made lots of things from the Kraft... I always bring desserts when I get together with friends and have made lots of things from the Kraft website but this was by far the best! I veganized it since one of our friends is a vegan and everyone LOVED this. I actually thought there was going to be a fight over the last piece. I even had friends ask me to make this for their upcoming wedding to serve along with the wedding cake. I was concerned when the chocolate layers didn't spread well over the first PB layer but you couldn't tell once it was frozen and cut.

Date published: 2011-05-30

Rated 5 out of 5 by kejmh00 from This recipe is fantastic for peanut butter lovers like me! This recipe is fantastic for peanut butter lovers like me! My entire family loved it and it was so simple to put together. In regard to comments posted by a cook on 8/22/05, the conversion of 8 oz. being equivalent to 1 cup only applies to liquids, like water or broth, not solids that can vary widely. For example, 8 oz. of shredded cheese is 2 cups, 8 oz. of cool whip is 3-1/2 cups. Don't worry - the recipe works perfectly as directed since a 12 oz. tub of cool whip has a little over 5 cups in it.

Date published: 2005-08-24

Rated 4 out of 5 by bogefam from This is a keeper of a recipe! This is a keeper of a recipe! It was made the day before, and really looks as pictured. Everyone liked the creamy taste and several asked for the recipe, especially when they learned that it had fat-free/ low-fat ingredients. I used regular cool whip for the topping, rather than the low-fat, but otherwise followed the recipe, serving each slice with a dollop of cool whip and a cookie. It was easy to take from the loaf pan and put onto a serving dish, and easy to slice.

Date published: 2005-09-16

Rated 5 out of 5 by Tonifa from Oh my gosh, this is fantastic! Oh my gosh, this is fantastic! I made it for some out-of-town company, and it received rave reviews. My husband's only complaint is that there wasn't enough! The chocolate layer is a little difficult to spread since it's thicker than the peanut butter layers, so mine wasn't quite as pretty as the perfect picture they show. I suppose you could freeze the bottom layer first and then add the chocolate layer once it was frozen. I can't wait to make this again!

Date published: 2006-06-20

Rated 5 out of 5 by gatorkade from I too made this for Father's Day it was a hit! I too made this for Father's Day it was a hit! Very simple very elegant! The serving size is more like 8 people (maybe I cut the pieces too thick!) I also put a square of the chocolate and some peanut butter in a zip lock bag and put it in the microwave. When it was melted I cut a small whole in the corner of the bag and squeezed/drizzled the melted mixture onto the plate and top of the whipped cream for extra decoration! YUMMY!!!

Date published: 2005-06-20

Rated 5 out of 5 by dowdyelam from I made this recipe and took it to work to share with my co-workers. I made this recipe and took it to work to share with my co-workers. I used fat-free cream cheese, low-fat peanut butter, and lite cool-whip. It was very rich and creamy. Everyone loved it! It does not have a "cheescake" taste to it (that may have been because I used fat-free cream cheese). It reminded me more of peanut butter pie. I got 15 servings out of mine. The slices look small but it's just enough because it's so rich.

Date published: 2005-08-23

Rated 4 out of 5 by Perks33 from I have to say, this recipe is pretty when cut... I have to say, this recipe is pretty when cut... but not so pretty when it comes out of the foil-lined loaf pan. But I cannot think of another solution to the "crinkles." Also, it is VERY rich... almost toothache-ing-ly sweet. I would only make this dessert to impress a group or party, or for a holiday/celebration. It seems almost "too much trouble" for everyday eats. (The 15min prep time is a laugh, try 30-45min.)

Date published: 2005-08-27