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Desserts

Peanut Butter-Chocolate Freeze

Peanut Butter-Chocolate Freeze recipe
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

45
 vanilla 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
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
can  (14 oz.) sweetened condensed milk
1
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 vanilla 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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