Wednesday, May 15, 2013

Frozen Peanut Butter Cheesecake

6 TBS butter
1-1/2 c semi-sweet chocolate chips
2-1/2 c Rice Krispy cereal
1 (8 oz) cream cheese, softened
1 c sweetened condensed milk
3/4 c creamy peanut butter
1 tsp vanilla
2 TBS lemon juice
1 c Cool Whip
2 TBS hot fudge sauce
2 TBS creamy peanut butter

In medium microwave safe bowl, melt butter and chocolate chips in microwave (about 1 minute).
Stir together until combined.
Add Rice Krispy cereal and stir well to coat.
Press into bottom and up sides of springform pan, or pie plate.
Place in freezer to chill for 10 minutes.
In large bowl, beat cream cheese until fluffy.
Add sweetened condensed milk and peanut butter, and mix thoroughly.
Add vanilla and lemon juice and mix.
Gently fold in Cool Whip.
Pour filling into crust.
Heat fudge and caramel in separate small bowls in microwave.
Drizzle over filling.
Freeze for 4-6 hours or until firm.
Let thaw 10 minutes before cutting.
Garnish with mini Reese's Cups.

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