Ingredients for Chocolate And Peanut Butter Ribbon Dessert
- Nutter Butter Sandwich Cookies
- 1/4 cup (1/2 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- Creamy Peanut Butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups Cool Whip, thawed
- Semi Sweet Chocolate Baking Squares
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate And Peanut Butter Ribbon Dessert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate And Peanut Butter Ribbon Dessert
- Crush 8 Nutter Butter cookies in a resealable plastic bag. Set aside 4 cookies for later.
- In a medium bowl, combine the crushed cookies and softened butter. Press the mixture firmly into the bottom of a foil-lined 9x5 inch loaf pan.
- In a large bowl, beat together the softened cream cheese, peanut butter, sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Gently fold in 3 cups of thawed Cool Whip until just combined.
- Spoon 1/2 cup of the cream cheese mixture into a separate small bowl.
- Stir in the melted chocolate chips until well blended.
- Spoon half of the remaining cream cheese mixture over the cookie crust in the loaf pan.
- Evenly spread the chocolate mixture over the cream cheese layer.
- Top with the remaining cream cheese mixture.
- Cover the loaf pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.
- To unmold, invert the dessert onto a serving plate. Carefully remove the foil.
- Reinvert the dessert onto another serving platter so the cookie crust is on the bottom.
- Coarsely break the remaining 4 Nutter Butter cookies into pieces.
- Top the dessert with the remaining Cool Whip and crushed cookies.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
96g
Fat
68g
Carbs
10g
