Peanut Butter-Chocolate Freeze
- Source
- Kraft Foods recipe card
- Serves
- 24
- Prep
- 20 min
- Cook
- 2 hr 20 min
Ingredients
- 45 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped
- 1/4 cup butter, melted
- 3/4 cup PLANTERS Crunchy Peanut Butter, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/4 cup chocolate syrup
Steps
- MIX wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch pan.
- BEAT cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
- DRIZZLE with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.
Notes
Kraft Kitchens Tips — Healthy Living: Save 30 calories and 4 g of fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, fat-free sweetened condensed milk and COOL WHIP LITE Whipped Topping. Make Ahead: Dessert can be stored in freezer up to 24 hours before serving.