Chocolate And Peanut Butter Ribbon Dessert - cooking recipe

Ingredients

12 Nutter Butter sandwich cookies
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
12 ounces Cool Whip, divided
2 ounces semi-sweet chocolate baking squares, melted

Preparation

Crush 8 of the cookies in a resealable plastic bag. Mix cookie crumbs with butter and 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 cool whip.
Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended. Set aside.
Spoon 1/2 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 and then reinvert onto serving platter so that crumb layer is on the bottom.
Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.