This recipe for Peanut Butter Cream Cake, by Sarah D'arcy, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 3c. crushed oreo cookies Filling: 1 lb. cream cheese 2/3 c. peanut butter 2 c. 6x sugar 1c. milk 1(12oz.) cool whip chocolate syrup
Mix cookies and butter together. Pat in 9 by 13 pan. Beat well all filling ingredients until creamy. Fold in cool whip. Pour into pan and smooth out. Drizzle with chocolate syrup. Freeze. Semi - thaw before serving.
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