Peanut Butter & Chocolate Cheese Cake
Yield
25 servingsPrep
10 minCook
?Ready
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
graham wafer crumbs
any flavour |
* |
| ½ | cup |
peanuts
chopped |
|
| ⅓ | cup |
margarine
melted |
|
| Filling | |||
| 12 | ounces |
cream cheese
|
|
| ½ | cup |
powdered sugar
sifted |
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
peanut butter
smooth |
|
| 4 | cups |
whipped topping, prepared
|
|
| ¼ | cup |
chocolate syrup
|
|
| ½ | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
graham wafer crumbs
any flavour |
* |
| 118 | ml |
peanuts
chopped |
|
| 79 | ml |
margarine
melted |
|
| Filling | |||
| 346.8 | ml/g |
cream cheese
|
|
| 118 | ml |
powdered sugar
sifted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
peanut butter
smooth |
|
| 946 | ml |
whipped topping, prepared
|
|
| 59 | ml |
chocolate syrup
|
|
| 118 | ml |
peanuts
chopped |
|
Directions
Combine crust ingredients together.
Press into a 9x13 inch pan.
Refrigerate.
Beat the cream cheese, powdered sugar, vanilla and peanut butter until smooth.
Fold in the frozen whipped topping. Pour over the crust.
Drizzle with chocolate syrup and top with peanuts.
Freeze, keeps up to 6 weeks.
