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Chocolate And Peanut Butter Ribbon Dessert

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Ingredients

Adjust Servings:
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

Nutritional information

359
Calories
228 g
Calories From Fat
25.4 g
Total Fat
13.7 g
Saturated Fat
25.9 mg
Cholesterol
186.3 mg
Sodium
30 g
Carbs
1.2 g
Dietary Fiber
24.1 g
Sugars
5.6 g
Protein
88g
Serving Size

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Chocolate And Peanut Butter Ribbon Dessert

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    Cuisine:

    This was a huge hit for Buddha's birthday today! I made it as written with the spot-on directions. My loaf pan is 10x5 so this was probably just a tad thinner than it should have been, but it didn't even fill the loaf pan up halfway. We all raved over this dessert and I'm thinking next time to double the recipe, put a thin layer of a moist chocolate cake on the bottom, then fill the loaf pan to the top! mmmm......... Thanks for sharing such a dreamy, peanut buttery dessert. It made my DH's birthday a smash hit! (I think when he made his wish, he wished for more of this dessert, lol).

    • 275 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Chocolate and Peanut Butter Ribbon Dessert, Just love Nutter Butters and so when I found this recipe that included my little passions, I just had to give it a try Fabulous!!, This was a huge hit for Buddha’s birthday today! I made it as written with the spot-on directions My loaf pan is 10×5 so this was probably just a tad thinner than it should have been, but it didn’t even fill the loaf pan up halfway We all raved over this dessert and I’m thinking next time to double the recipe, put a thin layer of a moist chocolate cake on the bottom, then fill the loaf pan to the top! mmmm Thanks for sharing such a dreamy, peanut buttery dessert It made my DH’s birthday a smash hit! (I think when he made his wish, he wished for more of this dessert, lol)


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    Steps

    1
    Done

    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.

    2
    Done

    Mix Cream Cheese, Peanut Butter, Sugar and Vanilla With Electric Mixer on Medium Speed Until Well Blended. Gently Stir in 3 Cups Cool Whip.

    3
    Done

    Spoon 1/2 Cup of the Cream Cheese Mixture Into a Small Bowl. Stir in Melted Chocolate Until Well Blended. Set Aside.

    4
    Done

    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.

    5
    Done

    Invert Onto Plate. Remove Foil and Then Reinvert Onto Serving Platter So That Crumb Layer Is on the Bottom.

    6
    Done

    Coarsely Break the Remaining 4 Cookies. Top Dessert With Remaining Cool Whip and Cookies.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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