Celebrate National Peanut Butter Month
November 20, 2013
Every year I rack my brains thinking of different Thanksgiving recipes to include in our feast. Some things, such as our Pepperoni Stuffing, never change and will always be on the menu but it is hard to find easy pie recipes and delicious cheesecake options. This year, I decided to start testing in the kitchen early. Since its National Peanut Butter Month I thought it was only fitting to do an Easy Peanut Butter Cheesecake using the base recipe from Kraft.
We do a large spread for Thanksgiving and sometimes we have to be creative and think outside the box. With so much food it is nearly impossible to keep everything in the oven or in the fridge, but it is important to keep foods at the right temperature. One creative tip that we started implementing is heating and freezing small stones (or polished pebbles found at your local home improvement store). If we are serving a cold dessert we freeze pebbles, put them on a plate, and then put another plate on top with our desserts. We do the same with our hot hors d'oeuvres but we heat the pebbles in the oven. It looks great with the different color pebbles/stones and it works great too!
Easy Peanut Butter Cheesecake
Prep Time: 15 minutes • Cook Time: 0 minutes • Serves: 8
1 tub (8 oz.) COOL WHIP Whipped Topping
1 package (8 oz.) PHILADELPHIA Cream Cheese (room temperature)
¼ cup BAKER’S Semi-Sweet Chocolate Morsels
½ cup PLANTERS Peanut Butter
1/3 cup sugar
1 shortbread cookie premade pie crust
MIX whipped topping and cream cheese together until blended well.
ADD sugar and peanut butter until completely mixed.
FILL pie crust and top with chocolate morsels. For firmer pie refrigerate 30 minutes before serving.
For more recipes and ideas, visit my blog at Life with Lisa.