Chocolate Peanut Butter Ribbon Dessert

INGREDIENTS:
12 Nutter Butter Peanut Butter Sandwich Cookies, divided
2 Tablespoons butter, melted
1 package (8 oz.) Cream Cheese, softened
½ cup creamy peanut butter
½ cup sugar
2 teaspoons vanilla extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
2 squares Baker’s Semi-Sweet Chocolate, melted

DIRECTIONS:

CRUSH 8 of the cookies in a ziplock bag with rolling pin. Mix cookie crumbs and butter togeether. 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 3 cups of the whipped topping. Spoon ½ 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. Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.