Chocolate and Peanut Butter Ribbon Dessert

I found this recipe in the Summer 2005 Kraft Kitchens magazine and am posting it here for safe keeping. It looks like a great summer dessert! Cook time includes freezing time.

• Ready In: 4 hrs 15 mins
• Serves: 12

Ingredients

• 2⁄3 cup  Oreo cookie crumbs
• 2  tablespoons margarine, melted
• 250  g cream cheese, softened
• 1⁄2 cup peanut butter
• 1⁄2 cup sugar
• 2  teaspoons vanilla
• 3  cups Cool Whip, topping thawed, divided
• 2  semi-sweet chocolate baking squares, melted

Directions

1. Combine crumbs and margarine (setting aside 1 tbsp of crumbs for topping); press onto bottom of foil-lined 9x5-inch loaf pan.
2. Mix cream cheese, peanut butter, sugar, and vanilla with electric mixer on medium speed until well-blended.
3. Gently stir in 1 1/2 cups of the whipped topping.
4. Spoon 1/2 cup of the cream cheese mixture into a small bowl; stir in melted chocolate until well blended.
5. Spoon half of the remaining cream cheese mixture over crust; top evenly with chocolate mixture and cover with remaining cream cheese mixture.
6. Freeze 4 hours or overnight until firm.
7. Invert onto plate; remove foil, then re-invert onto serving platter so that the crumb layer is on the bottom.
8. Sprinkle with reserved 1 tbsp of crumbs.