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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 3/4 cups crushed multi-grain crackers
1/3 cup sugar
1/3 cup melted butter
1 (4 oz) milk chocolate candy bar, broken into small pieces
3 tbsp whipping cream, warmed
2 cups whipping cream, divided
1 (8 oz) pkg cream cheese, softened
1/2 cup confectioners sugar, sifted
1 cup creamy peanut butter
1 1/2 tsp vanilla extract, divided
1 (4 oz) white chocolate baking bar, melted
Ganache
1 cup chopped lightly salted cocktail peanuts
1/4 cup confectioners sugar
Garnishes: lightly salted peanuts, chocolate curls
Combine crushed crackers, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture on bottom and up sides of an ungreased 9 inch deep-dish pie plate. Bake at 350 for 8 minutes or until golden brown. Let cool on a wire rack.
Stir together chocolate candy bar pieces and 3 Tbsp. warm whipping cream until chocolate is melted and smooth. Pour into cooled piecrust. Beat 2/3 cup whipping cream until soft peaks form.
Beat together cream cheese and confectioners sugar until blended. Add peanut butter, 1/3 cup whipping cream, 1 tsp vanilla, and white chocolate, beating until blended.
Fold in 2/3 cup whipped cream. Spread mixture evenly over milk chocolate layer in pan. Cover and freeze 30 minutes or until slightly firm. Spread Ganache evenly over chocolate layer, and sprinkle with chopped nuts.
Beat remaining 1 cup whipping cream until soft peaks form. Add 1/4 cup confectioners sugar and remaining 1/2 tsp vanilla, beating until stiff peaks form. Spoon cream mixture into a 1-qt. zip-top plastic bag. (Do not seal.) Snip a tiny hole in 1 corner of bag, and pipe onto edges of pie by gently squeezing bag. Cover and chill at least 1 hour. Garnish, if desired.
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PEANUT BUTTER SILK DELIGHT
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 3/4 cups crushed multi-grain crackers
1/3 cup sugar
1/3 cup melted butter
1 (4 oz) milk chocolate candy bar, broken into small pieces
3 tbsp whipping cream, warmed
2 cups whipping cream, divided
1 (8 oz) pkg cream cheese, softened
1/2 cup confectioners sugar, sifted
1 cup creamy peanut butter
1 1/2 tsp vanilla extract, divided
1 (4 oz) white chocolate baking bar, melted
Ganache
1 cup chopped lightly salted cocktail peanuts
1/4 cup confectioners sugar
Garnishes: lightly salted peanuts, chocolate curls
Combine crushed crackers, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture on bottom and up sides of an ungreased 9 inch deep-dish pie plate. Bake at 350 for 8 minutes or until golden brown. Let cool on a wire rack.
Stir together chocolate candy bar pieces and 3 Tbsp. warm whipping cream until chocolate is melted and smooth. Pour into cooled piecrust. Beat 2/3 cup whipping cream until soft peaks form.
Beat together cream cheese and confectioners sugar until blended. Add peanut butter, 1/3 cup whipping cream, 1 tsp vanilla, and white chocolate, beating until blended.
Fold in 2/3 cup whipped cream. Spread mixture evenly over milk chocolate layer in pan. Cover and freeze 30 minutes or until slightly firm. Spread Ganache evenly over chocolate layer, and sprinkle with chopped nuts.
Beat remaining 1 cup whipping cream until soft peaks form. Add 1/4 cup confectioners sugar and remaining 1/2 tsp vanilla, beating until stiff peaks form. Spoon cream mixture into a 1-qt. zip-top plastic bag. (Do not seal.) Snip a tiny hole in 1 corner of bag, and pipe onto edges of pie by gently squeezing bag. Cover and chill at least 1 hour. Garnish, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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