Peanut Butter-Chocolate Freeze

photo by:kraft

Here's a frozen peanut butter cheesecake—minus the cake and drizzled with chocolate syrup. Eat slowly to savor every bite—and to prevent brain freeze.

time

prep:

20 min

total:

2 hr 20 min

servings

total:

24 servings

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What You Need

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

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

can (14 oz.) sweetened condensed milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4

cup chocolate syrup

Make It

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.

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.

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Oil Artist

posted:7/13/2010

I made this with two changes, I used Neufchatel cream cheese and graham crackers. It is easy, quick and tasty. I have 3 grown men in the house and all comment it is so good and eat a piece daily and sometimes 2 or 3 times a day. I would not let it set out 15 min. it would be to soft, but I did let it set for 10 minutes, better yet eat straight from the freezer. Try it you will like it!

a cook

posted:7/12/2010

YUMMY! I made this for our church dinner and everyone LOVED it! So delicious and super easy!

laurabellesings

posted:7/12/2010

Things I did differently...Fat Free (FF) I CAN'T BELIEVE IT'S NOT BUTTER, FF Cool Whip, Reduced Fat Peter Pan Peanut Butter, FF cream cheese, Sugar Free Chocolate Syrup, Reduced Fat Nilla Wafters. 45 Nilla wafers aren't really enough; crush the whole box. I didn't reserve any Nilla wafers for the topping, so I topped with more chopped peanuts. I didn't think the mix was chocolatey enough when I was beating the filling, so I added SF chocolate syrup until I thought it was well balanced. Then I folded in the FF Cool Whip, trying not to stir it so it would stay vaguely light. Then I put the 1/4 cup of SF chocolate syrup on top. I poured the syrup into a ziploc bag, cut a teeny hole in it to that I could Jackson Pollock the top of the concoction; I ended up pouring little strips, back and forth, then taking a knife and tracing through in the opposite direction. It softened more quickly than I would have thought; if left out for 15 minutes, this version would have gotten very melty. It

lgmccoy1

posted:7/11/2010

If you like peanut butter pie this is even better. Our family loved it.

a cook

posted:7/9/2010

Perfect dessert for the peanut butter lover! Has a peanut butter cup taste with the chocolate drizzle. It is on the sweet side but goes perfectly with a mug of coffee or glass of milk. Very easy to make - perfect for kids to help with.

sanjose

posted:7/7/2010

Very easy to make. Although, it was a bit to sweet for me. I would cut back on the condensed milk to maybe half the amount.

taraganesh06

posted:7/7/2010

Iwill definitely make it looks so good.

jadonham

posted:7/7/2010

I have not made this yet, but know from the ingredients that it will be SO good! To cut down on calories, I will use fat-free cream cheese and sugar free cool whip. Can't wait to make it!