| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
American |
Desserts, Cakes, Holiday |
12 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 3/4 |
c |
Chopped roasted peanuts; div |
| 2 |
tb |
Chopped roasted peanuts; div |
| 1 |
c |
Graham cracker crumbs |
| 1/3 |
c |
Butter or margarine, melted |
| 2/3 |
c |
Creamy peanut butter |
| 4 |
pk |
(3 ounces each) cream cheese softened |
| 1 |
cn |
(14 ozs) sweetened condensed |
| 1/3 |
c |
Lemon juice |
| 1 |
ts |
Vanilla extract |
| 1 |
pk |
(4 ozs) frozen whipped toppi thawed |
INSTRUCTIONS
In small bowl, combine 3/4 cup chopped peanuts, graham
cracker crumbs and melted butter; mix well. Press
crumb mixture into bototom and 1" up sides of 9-inch
springform pan. Refrigerate crust 20 minutes or until
set. In large bowl with electric mixer at medium
speed, beat softened cream cheese and peanut butter
until fluffy. Gradually beat in condensed milk and mix
well. Add lemon juice and vanilla; blend well. Fold in
whipped topping. Pour mixture into prepared crust;
garnish top with remaining 2 tablespoons chopped
peanuts. Refrigerate 2 to 3 hours, or until well
chilled. Source: Great Holiday Baking (Woman's Day)
Reformatted by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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