Peanut Butter and Chocolate Cheese Cake
48
48
Ingredients
| 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 |
|
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.
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Nutrition Facts
Serving Size 283g (10.0 oz)Amount per Serving
Calories 112073% of calories from fat
% Daily Value *
Total Fat 91g
140%
Saturated Fat 37g
183%
Trans Fat
0g
Cholesterol 98mg
33%
Sodium 736mg
31%
Total Carbohydrate
19g
19%
Dietary Fiber 6g
22%
Sugars g
Protein
55g
Vitamin A 38%
•
Vitamin C 0%
Calcium 19%
•
Iron 21%
* based on a 2,000 calorie diet
How is this calculated?
