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Peanut Butter and Cream Brownie Torte Recipe

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This recipe for Peanut Butter and Cream Brownie Torte, by , is from The Nichols Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andreia Nichols
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) box Pillsbury® Classic Traditional Fudge Brownie
• 1 (8 oz.) package cream cheese, softened
• 1 cup Jif® Extra Crunchy Peanut Butter
• 1/2 cup powdered sugar
• 1 (12 oz.) container extra creamy frozen whipped topping, thawed and divided
• Chocolate shavings (optional), for garnish

Directions:
Directions:
1.Pre-HEAT oven to 350°F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
2. PREPARE brownie mix as directed on package, using oil, water and egg. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 for 9-inch pan. Cool.
3. BEAT cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.
4. TOP with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving. Remove side of pan just before serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
sorry recipe dosent state this infomation

 

 

 

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