Shelly's Recipe

PEANUT BUTTER AND CREAM BROWNIE TORTE

Category: Tortes

No-Stick Cooking Spray
1 (19.5 oz.) box fudge brownie mix
1 (8 oz.) pkg cream cheese, softened
1 cup extra crunchy peanut butter
1/2 cup powdered sugar
1 (12 oz.) container extra creamy frozen whipped topping, thawed and divided
Chocolate shavings (optional), for garnish

Heat oven to 350. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.

Prepare brownie mix as directed on pkg, using oil, water and egg. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 for 9-inch pan. Cool.

Beat cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies. Top with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving. Remove side of pan just before serving.