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Chocolate and Peanut Butter Ribbon Dessert

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“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:
4hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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