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Chocolate & Peanut Butter Ribbon Dessert

Prep Time:

15 min

Total Time:

4 hr 45 min

Makes:

12 servings, 1/12 recipe (58 g) each

What You Need!

2/3 cup OREO Baking Crumbs, divided

2 Tbsp. non-hydrogenated margarine, melted

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

1/2 cup KRAFT Peanut Butter

1/2 cup sugar

2 tsp. vanilla

1-1/2 cups thawed COOL WHIP Whipped Topping

2 squares BAKER'S Semi-Sweet Chocolate, melted, cooled

Make It!

MIX crumbs and margarine. Reserve 1 Tbsp. crumbs for topping; press remaining onto bottom of foil-lined 9x5-inch loaf pan.

BEAT cream cheese, peanut butter, sugar and vanilla with mixer until well blended; whisk in Cool Whip. Remove 1/2 cup; place in small bowl. Stir in melted chocolate until well blended; set aside. Spoon half the remaining cream cheese mixture over crust; top with chocolate mixture. Cover with remaining plain cream cheese mixture.

FREEZE 4 hours or until firm. Invert dessert onto plate. Remove foil; invert dessert, crumb-side down, onto serving platter. Sprinkle with reserved crumb mixture.