Chocolate Peanut Butter Cloud |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Looks difficult but it's really simple. Great for those that love peanut butter and chocolate together - and who doesn't love that?! Ingredients:
crust |
1 package (2 to 2 1/2 cups) of oreo cookies, separated with sweet filling removed, crushed (run them through the food processor) |
1/3 cup white sugar |
1/2 cup butter, melted |
filling |
2 8 oz blocks of cream cheese, at room temperature |
1 1/2 cups creamy, non-organic peanut butter |
1 1/2 cups white sugar |
1 1/2 teaspoons vanilla extract |
1 pint whipping cream |
1/2 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 F
2. Crust: Mix cookie crumbs, sugar, and butter together into a spring form pan (9 1/2 or 10 1/2 in both work) and press down into place. Bake for 8 minutes - DO NOT OVER BAKE! . Remove from oven and cool.
3. Beat whipped cream just until stiff peaks are formed. Add vanilla and continue mixing until stiff. Set aside.
4. Beat together cream cheese, peanut butter and sugar. Add whipped cream mixture and fold until well combined. Pour into cooled pie crust.
5. Melt chocolate chips in microwave. Stir occasionally until chocolate is smooth. Put a few tablespoons of the melted chocolate into a heavy duty zip lock bag. Snip the very end of the bag. Slowly pipe out a design on the top of the pie. You can also use a squeeze bottle or pastry bag instead of a zip-lock bag if you have either handy.
6. For an even prettier design, use 1/4 cup each of dark and milk chocolate and layer the two one on top of the other. In the pictures I've submitted, I've used two kinds of chocolate and made 4 layers.
7. Chill for at least 4 hours or until set.
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