Frozen Peanut Butter Cheesecake
Notes from our test kitchen; just in case you want even more peanut butter flavor sprinkle chopped Reese’s peanut butter cups immediately over the magic shell topping, hot fudge sauce may be used in place of the magic shell topping, remove the cake from the freezer about 5 minutes before slicing
Servings 8
Ingredients:
1/3 cup butter
1 cup semi-sweet chocolate chips
2-1/2 cup Rice Krispies cereal
1 (8-ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
1 cup peanut peanut butter
1-1/2 tablespoon lemon juice
2 teaspoons vanilla
1 cup whipped cream (measured 1 cup after whipping)
MAGIC SHELL TOPPING:
2/3 cup semi-sweet chocolate chips
2 tablespoons hard margarine
3 teaspoons cooking oil
Instructions:
Prepare a 9-inch pie plate.
For the crust; in the microwave or on top of the stove melt 1 cup chocolate chips with 1/3 cup butter, mixing until smooth; stir in the rice cereal until blended.
Press the mixture into the bottom and up the sides of the pie plate; chill for 30 minutes or up to 24 hours.
In a bowl beat the cream cheese until smooth; add in the condensed milk and peanut butter; beat until smooth and combined.
Stir in the lemon juice and vanilla until blended.
Fold in the 1 cup whipped cream.
Freeze until completely frozen (about 4 hours).
For the magic shell (the pie must be frozen before drizzling this topping on) place all the magic shell ingredients in a microwave-safe bowl.
Microwave for on high for about 45 seconds; remove and stir until blended and smooth, returning to the microwave if needed.
Allow to sit for about 2 minutes or a little more to thicken slightly.
Drizzle onto the middle of the frozen cake and allow to run down the sides; immediately return to the freezer.
Related posts:
- Creamy Frozen Peanut Butter Cheesecake Pie
Reese’s Chocolate Peanut Butter Frozen Dessert
Frozen Chocolate Orange Dreamsicle Pie
Gooey Marshmallow Peanut Butter And Chocolate Rice Krispies Bars
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