"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Peanut Dessert Recipe

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This recipe for Creamy Peanut Dessert, by , is from The Meredith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, February 21, 2008


1-1/2 cups graham cracker crumbs (about 24 squares)
1/4 cup butter or margarine, melted
2 tablespoons peanut butter (creamy style)
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup peanut butter (creamy style)
1/2 cup sugar
2 teaspoons vanilla extract
1 carton (16 oz.) frozen whipped topping, thawed
3 to 4 tablespoons chocolate syrup

In a bowl, combine cracker crumbs stir in butter and peanut
butter, mix well. Set aside 1/2 cup for topping --- don't forget to
do this! Press the remaining crumb mixture into a greased
13x9x2 dish. Cover and refrigerate for 30 mintures.
Meanwhile, in a mixing bowl, beat cream cheese and peanut
butter until smooth. Beat in sugar and vanilla. Fold in whipped
topping; spoon over crust, drizzle with chocolate syrup;
sprinkle with reserved crumb mixture.
Cover and freeze for up to 3 months. Remove from the
freezer 15 mintues before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
After serving what you need, this can be frozen over and over




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