Wednesday, March 3, 2010

Peanut Butter. And Chocolate. Nuff said.

This dessert is especially awesome in the hot summer months (which feels like it's light years away at the moment in this cold weather!) and has gotten rave reviews from our out of town guests. Share it with yours (or keep it all for yourself!)

No Bake Peanut Butter & Chocolate Pie

- 8 ounces of reduced fat cream cheese
-1 1/2 cups of powdered sugar
-1 cup of reduced-fat creamy peanut butter
-16 ounces of Cool Whip (nonfat works well), thawed
-1 cup chocolate syrup
- 2 ready-made graham cracker crusts (9 ounce size)

With a mixer, beat together the cream cheese and powdered sugar until combined. Next, add in the chocolate syrup and peanut butter and mix until mixture is well combined. With a spatula, gently fold in the thawed Cool Whip until just combined - do not overmix!

Pour mixture into the two graham cracker crusts and freeze until firm (generally at least 4 hours). Keep frozen until you serve, and refreeze the leftovers. Feel free to serve with even more chocolate syrup :)

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