Easy Peanut Butter Chocolate Terrine

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.

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.