Chocolate and Peanut Butter Ribbon Dessert

Chocolate & Peanut Butter Ribbon Dessert




2/3 cup Oreo Baking Crumbs


2 Tbsp. non-hydrogenated margarine, melted

1 pkg. (250 g) Philadelphia Cream Cheese, softened

1/2 cup Kraft Peanut Butter

1/2 cup sugar

2 tsp. vanilla

3 cups thawed Cool Whip Whipped Topping

2 squares Baker's Semi-Sweet Chocolate, melted



Combine crumbs and margarine (setting aside 1 Tbsp. of

crumbs for topping); 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 the whipped topping. Spoon 1/2

cup of the cream cheese mixture into small bowl.

Stir in melted chocolate until well blended; set

aside.



Spoon half 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, then re-invert onto serving

platter so that crumb layer is on bottom. Sprinkle

with reserved 1 Tbsp. crumbs.