Chocolate & Peanut Butter Ribbon Dessert

Prep time15 min

Total time4hr 15min

ServingsMakes 12 servings.

Crush 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
Mix next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups whipped topping; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
Freeze 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining whipped topping and broken cookies.

Better For You
Save 30 calories and 4 g fat per serving by preparing with Neufchatel cheese and frozen reduced fat whipped topping.
How to Double the Recipe
Line 13x9-inch pan with foil, with ends of foil extending over sides; set aside. Prepare recipe as directed, using the 1 tub (12 oz.) whipped topping but increasing the vanilla to 1 Tbsp. and doubling all remaining ingredients. Do not invert dessert to remove from pan but lift dessert from pan using foil handles before cutting into bars. Makes 24 servings.
Make Ahead
Dessert can be frozen overnight before unmolding and serving as directed.

75145

Nutrition Information Nutrition Per Serving
Calories	340
	% Daily Value*
Total fat 23g
Saturated fat 13g
Cholesterol 30mg
Sodium 200mg
Carbohydrate 32g
Dietary fiber 2g
Total sugars 21g
Protein 5g
Vitamin A	6 %DV
Vitamin C	0 %DV
Calcium	4 %DV
Iron	4 %DV

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