Sunday, February 24, 2013

Creamy Peanut Dessert - Church Supper Cookbook

1 1/2 cups graham cracker crumbs (about 24 squares)
1/2 cup chopped salted peanuts
1/4 cup butter, melted
2 tablespoons peanut butter

1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup sugar
2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
3-4 tablespoons chocolate syrup

In a large bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13x9x2 inch dish. Cover and refrigerate 30 minutes.

Meanwhile, in a large mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla until smooth. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.

Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Makes 15-20 servings.

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