Easiest Peanut Butter Cheesecake Ever!
1 cup creamy peanut butter (choose your brand)
1 8oz package cream cheese (softened)
1 8oz tub of Cool Whip (defrosted)
3/4 cup sugar
1 bottle of chocolate ice cream shell
1 Oreo Crust
1. Place peanut butter, cream cheese and sugar in a bowl/blender (I am using a blender in this case because a piece of my mixer is missing)
2. Blend until well mixed.
3 Add 1/2 the tub of Cool whip and blend until mixed.
4. Pour mixture into oreo shell and smooth. Cover with thin layer of chocolate ice cream shell.
5. Place in the refrigerator for about 10 minutes (a great time to clean up your mess!) or until shell has thickened. Cover the top with the other half of Cool Whip until it covers the filling. Decorate the top of the Cool Whip with chocolate shell if you life.
6. Cool in refrigerator for several hours. If you are taking it to a party, freeze it over night so that by the time people are ready to dig it, it has thawed!
If you are looking for a less sugary cake, substitute Cool Whip for sugar free (it's just as good), use a peanut butter with less sugar added and use an artificial sweetener (you would know better than me how much of your favored sweetener equals 3/4 cup of sugar). You can even substitute the chocolate shell with chocolate syurp (which I did for several years and it comes in sugar free as well!).