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Peanut Butter and Chocolate Cheese Cake

 

48

Yield

25

servings

Prep

10

min

Cook

?

Ready

8

hrs

Trans-fat Free, High Fiber
 

Ingredients

Crust
2 cups graham wafer crumbs
any flavour
*
½ cup peanuts
chopped
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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