Monday, April 25, 2011

Frozen Peanut Butter Cheesecake

1/3 cup of butter
1 cup of chocolate chips
1 3/4 cups of crispy rice cereal

1 (8 ounce) package of cream cheese, softened
1 1/4 cup sweetened condensed milk
3/4 cup of peanut butter
2 tablespoons of lemon juice
1 teaspoon of vanilla
1 cup of whipped topping

1/2 cup of chocolate fudge sauce


In a saucepan or small pot, melt butter and chocolate chips over low heat, stirring.  When the melted chocolate is smooth, mix in the crispy rice cereal until coated.  In a pan of 9 inch diameter, press the chocolate-coated cereal onto the bottom and sides.  (I suggest using a sheet of wax paper, but you can also use a spatula or spoon or knife.)  Chill this in the refridgerator for half-an-hour.  This will be the crust.

While the crust is chilling, beat the soft cream cheese until smooth and fluffy.  (Doesn't take very long.)  Gradually, beat in sweetened condensed milk and peanut butter, mixing until smooth.  Stir in lemon juice and vanilla, and then fold in the whipped topping with a spatula.

With said spatula, pour this into the crust.  Drizzle chocolate fudge sauce over the top - less to be aestetically pleasing, more for taste.  Then freeze all this for four hours or more.  Keep frozen until you serve.

Then enjoy!  I recieved a complement for this one.  I don't much like cream cheese, but this was quite good.

~Meggy

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