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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

NO BAKE PEANUT BUTTER TOBLERONE CHEESE CAKE Recipe

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This recipe for NO BAKE PEANUT BUTTER TOBLERONE CHEESE CAKE is from THE CURLEW FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups oreo baking crumbs
1/4 cup melted butter
2 pkg (250 g each) Philadelphia brick cream cheese
1 cup kraft smooth peanut butter
1 cup sugar
2 bars (100 g each) Toblerone swiss milk chocolate - chopped , divided
1 1/2 cups thawed cool whipped topping - divided
Directions:
Directions:
Mix crumbs & butter, press firmly onto bottom of 9 inch springform pan. Refrigerate 10 min. Beat cream cheese, peanut butter & sugar with electric mixer on medium speed until well blended. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerate 3 hours. Microwave remaining 1/2 cup whipped topping & chocolate in small microwaveable bowl on high 1 min, cool slightly, pour over cake. Refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
3 hours 20 min total
Personal Notes:
Personal Notes:
This recipe came from Aunt Kay in Guelph. It became one of our favorite birthday cakes for many years.

 

 

 

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