Chocolate and Peanut Butter Ribbon Dessert

(Courtesy of Kraft)

Ingredients:
12 Nutter Butter cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. sugar
2 tsp. vanilla
1 tub (12 oz.) frozen whipped topping, thawed, divided
2 oz. Baker's semi-sweet chocolate, melted


Directions:
Crush 8 cookies; mix with butter.  Press onto bottom of foil-lined 9x5 inch loaf pan.


Mix next 4 ingredients in a large bowl with a mixer until blended.  Whisk in 2 c. whipped topping; spoon 1/2 c. into small bowl; reserve for later.  Blend in melted chocolate.  Spread half of the remaining cream cheese mixture over crust; top with layers of chocolate 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.