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Category: Desserts
Prep Time: Cook Time: Total Time:
2 cups chocolate sandwich cookie crumbs
3/4 cup chopped peanuts, divided
2 tbsp butter, melted
2 cups heavy cream, divided
2 cups creamy peanut butter
2 packages (8 oz each) cream cheese, softened
2 cups confectioners sugar
2 tbsp vanilla extract
1/4 cup sugar
1 cup semisweet chocolate chips
Preheat the oven to 350. In a medium bowl, combine the cookie crumbs, 1/2 cup peanuts, and the butter; mix well. Press into the bottom of an ungreased 10 inch springform pan. Bake for 15 minutes; let cool. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside.
In a large bowl, beat the peanut butter and cream cheese until smooth. Stir in the confectioners sugar and vanilla; mix well. Fold in the whipped cream and pour into the cooled crust. Refrigerate for 2 hours, or until set.
In a small saucepan, combine the sugar and the remaining 1/2 cup heavy cream over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Remove from the heat and add the chocolate chips. Mix until the chocolate chips are melted and the mixture is smooth. Cool for 3 to 5 minutes then spread evenly over the peanut butter mixture. Sprinkle with the remaining 1/4 cup peanuts. Cover and chill for at least 4 hours, or until set.
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PEANUT BUTTER MOUSSE DESSERT
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Category: Desserts
Prep Time: Cook Time: Total Time:
2 cups chocolate sandwich cookie crumbs
3/4 cup chopped peanuts, divided
2 tbsp butter, melted
2 cups heavy cream, divided
2 cups creamy peanut butter
2 packages (8 oz each) cream cheese, softened
2 cups confectioners sugar
2 tbsp vanilla extract
1/4 cup sugar
1 cup semisweet chocolate chips
Preheat the oven to 350. In a medium bowl, combine the cookie crumbs, 1/2 cup peanuts, and the butter; mix well. Press into the bottom of an ungreased 10 inch springform pan. Bake for 15 minutes; let cool. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside.
In a large bowl, beat the peanut butter and cream cheese until smooth. Stir in the confectioners sugar and vanilla; mix well. Fold in the whipped cream and pour into the cooled crust. Refrigerate for 2 hours, or until set.
In a small saucepan, combine the sugar and the remaining 1/2 cup heavy cream over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Remove from the heat and add the chocolate chips. Mix until the chocolate chips are melted and the mixture is smooth. Cool for 3 to 5 minutes then spread evenly over the peanut butter mixture. Sprinkle with the remaining 1/4 cup peanuts. Cover and chill for at least 4 hours, or until set.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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