1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup Kraft Smooth Peanut Butter
1/2 cup sugar
2 tsp. vanilla
1-1/2 cups thawed Cool Whip Whipped Topping
2 oz. Baker's Semi-Sweet Chocolate, melted, cooled
PREP TIME
15m
COOK TIME
4h30m
TOTAL TIME
4h45m
YIELD Makes 12 servings, 1 piece (58 g) each.
Instructions
1. Mix baking crumbs and margarine. Reserve 1 Tbsp. crumbs for topping; press remaining onto bottom of foil-lined 9x5-inch loaf pan.
2. Beat cream cheese, peanut butter, sugar and vanilla in medium bowl with mixer until well blended. Whisk in Cool Whip. Remove 1/2 cup; mix with melted chocolate in small bowl. Spoon half the remaining cream cheese mixture over crust; top with chocolate mixture. Cover with remaining plain cream cheese mixture.
3. Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil; invert dessert, crumb-side down, onto platter. Sprinkle with reserved crumb mixture.