Recipe
Recipe (click to expand)
| 1 10″ graham cracker crust in -springform pan 2 c Peanut butter 1 lb Cream cheese, softened 2 tb Butter, melted 1/2 c Heavy cream, whipped 2 c Sugar 1 tb Vanilla 1 c Chocolate chips, melted 1 c Heavy cream, whipped Beat cream cheese until smooth with paddle. Add peanut butter and sugar and blend well. Add vanilla and butter an continue to blend well. Fold in 1/2 cup whipped cream. Place mixture into graham cracker crust. Refrigerate overnight. After refrigeration, pour chocolate chips evenly over top and let cool for 2 hours. Garnish with remaining whipped cream. Sue Woodward |
