This terrine can be made early and put away in the cooler. When served, it cuts effectively, uncovering the dazzling layers of banana, peanut butter and chocolate.
Directions:
Line a 9×5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies.
In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls.
To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top.
Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Read also: Easy No Bake Peanut Butter Cookies
Easy Peanut Butter Chocolate Terrine
Ingredients:- 15 Nutter Butter cookies, crushed (about 2 cups), divided
- 1 carton (16 ounces) mascarpone cheese
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 medium banana, sliced
- 1 cup semisweet chocolate chips, melted and cooled slightly
- 1 tablespoon baking cocoa
- 1 cup chunky peanut butter
Directions:
Line a 9×5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies.
In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls.
To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top.
Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Post a Comment for "Easy Peanut Butter Chocolate Terrine"