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Creamy Peanut Dessert

 Creamy Peanut Dessert
"Anyone who tries a piece of this sweet peanut butter-flavored dessert asks for the recipe...and a second helping," writes Judy Hofer of Grand Prairie, Alberta. "We make enough to serve the 76 people who live on our grain farm, so it has to be good."
15-20 ServingsPrep: 20 min. + freezing


  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/2 cup chopped salted peanuts
  • 1/4 cup butter, melted
  • 2 tablespoons peanut butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 3 to 4 tablespoons chocolate syrup


  • In a large bowl, combine cracker crumbs and peanuts. Stir in butter
  • and peanut butter. Set aside 1/2 cup for topping. Press the
  • remaining crumb mixture into a greased 13-in. x 9-in. dish. Cover
  • and refrigerate for 30 minutes.
  • Meanwhile, in a large bowl, beat cream cheese and peanut butter until
  • smooth. Beat in sugar and vanilla until smooth. 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
  • minutes before serving. Yield: 15-20 servings.

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Creamy Peanut Dessert (continued)

Nutritional Facts: 1 serving (1 piece) equals 246 calories, 17 g fat (9 g saturated fat), 19 mg cholesterol, 149 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.