Ingredients
Crust- 6 tbspbutter
- 1 1/2 cupSemi Sweet Chocolate Chips
- 1 1/2 cupCrispy Rice Cereal
- 8 ozcream cheese, Softened
- 1 cupsweetened condensed milk
- 3/4 cupcreamy peanut butter
- 1 tspvanilla extract
- 2 tbsplemon juice
- 1 cupwhipped topping, thawed
- 2 tbspHot fudge sauce
- 2 tbspPeanut Butter
- 1 packagesMini Reeses
- 19" Springform Pan
Instructions
1_ Melt Butter and Chocolate Chips in a microwavable bowl. Stir together til mixed.2_ Add Crispy Rice Cereal to Butter/Chocolate Chip mix. Mix until all the cereal is covered in chocolate mix.
3_ Take mix and push against bottom and sides of the 9inch Springform Pan. Let crust sit in freezer while you prepare the filling.
4_ In a large bowl beat cream cheese until fluffy.
5_ Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
6_ Add vanilla and lemon juice and mix until combined.
7_ Gently fold in the whipped topping. Pour filling into the prepared crust.
8_ Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
9_ Decorate cake with mini reeses.
10_ Freeze for 4-6 hours. Let sit for 10 minutes before serving.
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