Ingredients
15 Nutter Butter cookies, crushed (about 2 cups), divided1 carton (16 ounces) mascarpone cheese1 cup sugar2 teaspoons vanilla extract1 carton (8 ounces) frozen whipped topping, thawed1 medium banana, sliced1 cup semisweet chocolate chips, melted and cooled slightly1 tablespoon baking cocoa1 cup chunky peanut butter
Preparation
Line a 9x5-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.
