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Frozen Peanut Butter and Chocolate Terrine Recipe

Frozen Peanut Butter and Chocolate Terrine Recipe
Frozen Peanut Butter and Chocolate Terrine Recipe photo by Taste of Home
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Frozen Peanut Butter and Chocolate Terrine Recipe

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This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily and has that wow factor with the lovely layers of banana, peanut butter, and chocolate. —Jennifer Jackson, Keller, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 15 Nutter Butter cookies, crushed (about 2 cups)
  • 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 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 three bowls.
To one portion, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To a 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. Yield: 12 servings.

Test Kitchen tips
  • Homemade whipped cream can be substituted for whipped topping. Beat 1-3/4 cups heavy whipping cream with 2-3 tablespoons confectioners' sugar until soft peaks form.
  • Your melted chocolate should be fluid enough to stir smoothly into the mascarpone mixture, but not warm enough to melt it.
  • Originally published as Frozen Peanut Butter and Chocolate Terrine in Simple & Delicious April/May 2018

    Nutritional Facts

    1 slice: 568 calories, 39g fat (18g saturated fat), 47mg cholesterol, 190mg sodium, 49g carbohydrate (38g sugars, 3g fiber), 10g protein.

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    • 15 Nutter Butter cookies, crushed (about 2 cups)
    • 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
    1. Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies.
    2. In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among three bowls.
    3. To one portion, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To a 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.
    4. Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices. Yield: 12 servings.

    Test Kitchen tips
  • Homemade whipped cream can be substituted for whipped topping. Beat 1-3/4 cups heavy whipping cream with 2-3 tablespoons confectioners' sugar until soft peaks form.
  • Your melted chocolate should be fluid enough to stir smoothly into the mascarpone mixture, but not warm enough to melt it.
  • Originally published as Frozen Peanut Butter and Chocolate Terrine in Simple & Delicious April/May 2018

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