Frozen Peanut Butter Cheesecake

Ingredients
6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter

Directions
In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.

 Press into the bottom and up the sides of a 9-inch spring form pan. You could use a pie pan but I’ve found that a spring form pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).

 In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined. Add vanilla and lemon juice and mix until combined.     Gently fold in the whipped topping. Pour filling into the prepared crust.
  Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
  Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

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Drumstick Treats

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Ingredients

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows

— or —

4 cups miniature marshmallows

6 cups  Crispy Rice cereal

Peanut butter

Cocoa Rice cereal


Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Crispy Rice cereal. Stir until well coated.

3. Cool slightly. Using buttered hands shape mixture into twelve small drumsticks.

4. Spread peanut butter on large end of each drumstick, then dip in Cocoa Rice cereal. Refrigerate until firm. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.