Recently we had dinner at my parents’ house … and my sister came with her family.
I brought potato salad … my sister brought dessert … and because of my sister my husband’s life has never been the same.
For days and days afterward all I heard from him was “Did you get the recipe yet?” … “Have you bought the ingredients yet?” … “Have you made your sister’s dessert yet?” … “When are you going to make your sister’s dessert?” … “Why haven’t you made your sister’s dessert yet?”
What the heck man? You’d think she invented some new way to deliver illegal narcotics with the way he was Jonesing for this thing. 🙂
So, when I ran out of excuses and couldn’t put it off any longer, I went to the grocery store and bought the ingredients to make “Peanut Butter Ribbon Cake“. And now, dear friends, I’m sharing the recipe with you … so that all your husbands can join my husband in creating the “Jenny is Great Fan Club”.
I feel obligated to tell you, however, that the original recipe was not created by my sister but actually found in the Kraft Food Magazine. So truthtully, if our hubbies are gonna love anyone they should really love the Kraft dudes and dudettes. Sorry sis. Just saying.
What You Need:
12 NUTTER BUTTER Cookies
2 Tablespoons Melted Butter
1 Package (8 ounces) cream cheese, softened
1/2 Cup Creamy Peanut Butter
1/2 Cup Sugar
2 Teaspoons Vanilla
1 Tub (12 ounces) COOL WHIP, thawed
2 Squares Baker’s Semi Sweet Chocolate, melted
Crush 8 of the cookies with your food processor or even in a large zippy bag with a rolling pin. Then mix the melted butter with the crushed cookies and press them into the bottom of a foil lined loaf pan. Yes, dear friends, line the pan with foil even though you are not baking this thing. Trust me … the foil is for taking out the frozen concoction easily. This may or may not have been done in previous preparations of this dessert … just saying 🙂
Now, mix the cream cheese, the peanut butter, the sugar, and the vanilla in large bowl with an electric mixer until well blended.
Next up, gently fold in THREE cups of the COOL WHIP while realizing the recipe called for a TWELVE ounce container of cool whip and you only bought an EIGHT ounce container … then grumble to yourself under your breath and eat a NUTTER BUTTER out of frustration … or maybe three NUTTER BUTTER’s … and then move on to the next step …
Spoon 1/2 cup of the cream cheese mixture into small bowl. Blend in melted chocolate.
Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
Now you’ll want to freeze this as long as possible. Preferably overnight but at least 4 hours. Once frozen invert onto plate. Remove foil. Then re-invert dessert onto platter so crumb layer is on the bottom. Coarsely break the remaining four cookies. And now, if you actually bought the right size COOL WHIP you’ll want to top this baby with that along with the remaining broken cookies.
However, if you are like me and seem to buy the wrong size COOL WHIP just melt some chocolate and drip it over the top and pretend that was right all along. No one will know but you … or my husband who just had to mention he previously had it “the right way done by your sister”. Mental Note to self: Sister not invited to any more family events. Again, sis, just saying 🙂
Doesn’t that look yummy?? Truthfully, it really is very good. And because it rocks my socks off I will be linking up this YUMMY dessert here all week: