Welcome to Fantabulous Friday!
Where a fabulous dessert is featured every Friday!
Last night was Dessert Night and I made something super yummy. This recipe came from a special cookbook edition from the Kraft Food & Family magazine.
Chocolate & Peanut Butter Ribbon Dessert
PREP: 15 min. plus 4+ hours freezing MAKES: 12 servings
12 Nutter Butter cookies, divided
2 Tbsp. butter, melted
1 pkg (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz) whipped topping (Cool Whip), thawed and divided
2 squares semi-sweet chocolate (Baker’s), melted
1. Crush 8 cookies finely; mix with butter. Press onto bottom of foil-lined 9×5 loaf pan.
2. Beat next 4 ingredients with mixer until well blended. Whisk in 3 cups of whipped topping; spoon 1/2 cup into small bowl and blend in melted chocolate. Spoon half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
3. Freeze 4 hours or until firm. Invert onto plate. Remove foil. Then re-invert dessert onto serving platter so the crumb layer is on the bottom. Coarsely break remaining cookies. Top dessert with remaining whipped topping and broken cookies.