Base:
1/3 cup butter
3 tsp peanut butter
1-2/3 cups graham crumbs
2/3 cup unsalted peanuts
Melt butter and peanut butter, add crumbs and peanuts. Reserve half of mixture for topping. Press into 9 x 13 pan.
Filling:
250 g cream cheese
1/2 cup peanut butter
1/2 cup sugar
2 tsp vanilla
4 eggs
Tub of Cool Whip
Mix cheese, sugar, peanut butter and vanilla at high speed, add eggs one at a time. Fold in a large tub of Cool Whip. Drizzle with chocolate fudge syrup. Top with crumbs. Freeze.
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