| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dessert | 16 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 1/4 | c | Brown sugar; firmly packed |
| 1/4 | c | Unsalted butter; melted |
| 2 | c | Creamy peanut butter |
| 2 | c | Sugar |
| 2 | pk | (8-oz) cream cheese |
| 2 | tb | Butter; melted |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Heavy cream; whipped |
| 3/4 | c | Semi-sweet chocolate pieces |
| 3 | tb | Butter |
| 1/4 | c | Sour cream |
| 1/2 | ts | Vanilla |
| 1 1/2 | c | Sifted powdered sugar |
INSTRUCTIONS
CRUST FILLING TOPPING From: [email protected] (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: [email protected] (Nancy) Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. Topping: Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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