Difference between revisions of "Chocolate Peanut Butter Ice Box Cake"
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Top with remaining (8 ounce) Cool Whip. Sprinkle with cracker crumbs or chocolate sprinkles. Chill in refrigerator. Serve. Enjoy. | Top with remaining (8 ounce) Cool Whip. Sprinkle with cracker crumbs or chocolate sprinkles. Chill in refrigerator. Serve. Enjoy. | ||
| − | == | + | ==References== |
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* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] | * [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Instant pudding Recipes]] | [[Category:Instant pudding Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
Latest revision as of 18:11, 11 April 2012
CHOCOLATE PEANUT BUTTER ICE BOX CAKE
16 oz. Cool Whip 8 oz. cream cheese 2 c. powdered sugar 1/2 c. peanut butter 1 lg. chocolate instant pudding 1 chilled graham cracker crust
(Use a 13 x 9 inch pan.) Blend 8 ounces cream cheese with 1/2 of Cool Whip. Add 2 cups powdered sugar, then spread on graham cracker crust. Next mix large package chocolate instead of pudding with 2 cups cold milk. Quickly add 1/2 cup peanut butter and mix until thick. Spread on top of cream cheese layer. Top with remaining (8 ounce) Cool Whip. Sprinkle with cracker crumbs or chocolate sprinkles. Chill in refrigerator. Serve. Enjoy.
