Frozen Peanut Butter, Chocolate, and Banana Loaf

from Martha Stewart (Everyday Food 2005)
Ingredients:
-1 (12 oz) bag semisweet chocolate chips
-3/4 cup peanut butter (I used crunchy)
-2 ripe bananas
-1 cup heavy cream, whipped to stiff peaks
-1/2 cup chopped unsalted peanuts

Directions:
1. Spray a loaf pan with cooking spray and line with wax paper, leaving an overhang on both sides. Set aside.
2. Melt chocolate in a double boiler. Set aside to cool to room temperature. While chocolate is cooling, puree bananas in food processor. Stir peanut butter and bananas into cooled chocolate mixture. Fold in whipped cream, mixing to combine.
3. Pour mixture into the prepared pan. Top with peanuts. Fold wax paper over the top before wrapping in plastic wrap. Freeze until firm, at least 3 hours.

Layered Island Dip

time prep:
15 min total:

serving
4 cups or 32 servings, 2 Tbsp. each
what you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 can (8 oz.) crushed pineapple, drained
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. powdered sugar
1 Tbsp. lime zest
2 tsp. rum
1/2 cup chopped PLANTERS Macadamias
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
make it
BEAT 4 oz. cream cheese, pineapple and 1 cup COOL WHIP with whisk until well blended; spread onto bottom of pie plate. Mix remaining cream cheese, powdered sugar and lime zest; spread over pineapple layer.
MIX remaining COOL WHIP and rum; spread over lime layer. Refrigerate at least 1 hour before serving.
TOP with nuts, coconut, kiwi and mint. Serve with NILLA Wafers.
kraft kitchens tips
SUBSTITUTE
Substitute 1 tsp. rum extract for the rum.
MAKE AHEAD
Refrigerate up to 2 hours before serving. Top with nuts, coconut, kiwi and mint just before serving.
servings
total:
4 cups or 32 servings, 2 Tbsp. each

Kraft Recipes