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Frozen Peanut Butter and Chocolate Terrine


  • 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


  • 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 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.
  • 4. Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.

Nutrition Facts

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


Average Rating:
  • FranGainar
    Dec 31, 1969

    Is there anything to substitue for the banana? The person I want to make this for can't eat bananas.

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