Peanut Butter-Chocolate Freeze

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prep time

20 min

total time

2 hr 20 min

makes

24 servings, 1 piece (63 g) each

photo by:

kraft

recipe by: kraft

What You Need

45 Nilla Vanilla Wafers, finely crushed (about 1-1/2 cups)

1/2 cup peanuts, finely chopped

1/4 cup butter, melted

3/4 cup Kraft Crunchy Peanut Butter, divided

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1 can (300 mL) sweetened condensed milk

2 cups thawed Cool Whip Whipped Topping

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

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Make Ahead

Dessert can be stored in freezer up to 24 hours before serving.

Variation

Prepare using Kraft Light Crunchy Peanut Butter, Philadelphia Light Brick Cream Cheese Spread, low-fat sweetened condensed milk and Cool Whip Light Whipped Topping.