Peanutty Cream-Filled Pastry Shells

Name: Peanutty Cream-Filled Pastry Shells
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 2 packages (10 ounces each) frozen puff pastry shells; 1 package (8 ounces) cream cheese, softened; 1 cup creamy peanut butter; 1 can (14 ounces) sweetened condensed milk; 1 teaspoon lemon juice; 1-1/2 cups whipped topping; Chocolate hard-shell ice cream topping; 1/4 cup chopped unsalted peanuts

These delicious desserts say indulgent and decadent, but couldn't be any easier to make. Make them ahead for that weekend party coming up; they're perfect for guests. Teri Rasey - Cadillac, Michigan

Ingredients

2 packages (10 ounces each) frozen puff pastry shells
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 can (14 ounces) sweetened condensed milk
1 teaspoon lemon juice
1-1/2 cups whipped topping
Chocolate hard-shell ice cream topping
1/4 cup chopped unsalted peanuts

Directions

Bake puff pastry shells according to package directions. Cool completely. Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add the peanut butter, milk and lemon juice. Fold in whipped topping.
Place shells on a waxed paper-lined baking sheet. Remove tops; save for another use. Pour 1 teaspoon hard-shell topping into each pastry shell. Mound 1/3 cup cream cheese mixture over topping. Drizzle with an additional 1 teaspoon topping; sprinkle with peanuts. Freeze for 30 minutes or until firm.
Let stand at room temperature for 5 minutes before serving.