Drumstick Cheese Cake Crust: 2 c Wafer crumbs 1/2 c Chopped peanuts 1/3 c Melted margarine
Filling: 12 oz Cream cheese 1/2 c Sifted powdered sugar 2 ts Vanilla 1/2 c Smooth peanut butter 4 c Frozen whipped topping 1/4 c Chocolate syrup 1/2 c Chopped peanuts Combine crust ingredients together. Press into a 9x13" pan. Refrigerate. Beat the cream cheese, powdered sugar, vanilla and peanut butter until smooth. Fold in the frozen whipped topping. Pour over the crust. Drizzle with chocolate syrup and top with peanuts. Freeze, keeps up to 6 weeks. Enjoy. From Jackie. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
