Friday, October 28, 2005

Chocolate & Peanut Butter Ripple

Several people have asked for this either through posts or emails so here you go:

12 Nutter Butter Cookies
2 tsp butter, melted
1-8oz package cream cheese, softened
1/2 cup peanut butter
1/2 cup sugar
2 tsp vanilla
1-20oz tub Cool Whip
2-1oz squares of semi-sweet baker's chocolate, melted

1. Line a 9x5 Loaf pan with aluminum foil.
2. Crumble 8 of the Nutter Butter cookies. (I used a food processor for this since it makes them into crumbs real quick.) Mix crumbs with melted butter and press into loaf pan.
3. Mix cream cheese, peanut butter, sugar, and vanilla with a mixer at medium speed until well blended. Gently fold in 3 cups of Cool Whip until well blended. This is the cream mixture
4. Remove 1/2 cup of the cream mixture and blend with the melted chocolate to make chocolate mixture.
5. Pour half of the remaining cream mixture into the loaf pan and spread evenly. Pour in the chocolate mixture and spread evenly. Pour in the remaining cream mixture and spread evenly.
6. Put in freezer for at least 4 hours.
7. Remove from freezer. Invert to remove from loaf pan. Remove aluminum foil. Invert onto a plate (this will put the cookie mixture on the bottom. Spread remaining Cool Whip onto the top of the loaf. Crumble remaining 4 Nutter Butter Cookies and sprinkle on top of Loaf.

Hope you guys enjoy it too! Everyone that has tried it so far loves it.

Wish me luck at the party tonight!


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