Ingredients7 h 30 m servings 457 cals
- Chill a bowl in the refrigerator or freezer for at least 20 minutes.
- Combine cream cheese, peanut butter, and confectioners' sugar together in a separate bowl. Add about half the light cream; beat on low speed with an electric mixer, gradually increasing speed to high until mixture is smooth and thick. Scrape sides of bowl with a rubber spatula. Add remaining light cream, beating on low; gradually increase to high until well blended.
- Beat heavy cream in the chilled bowl on high speed with an electric mixer until just past soft peaks, but not stiff peaks. Lift your beater straight up: the heavy cream will hold its shape, but won't form sharp peaks. Gently fold into peanut butter mixture. The batter will be swirled with streaks of white from the cream and brown from the peanut butter.
- Pour batter into prepared crust. Freeze uncovered for 1 hour. Cover tightly with plastic wrap and freeze until set, 6 hours.
Per Serving: 457 calories; 31.9 g fat; 40.5 g carbohydrates; 7.4 g protein; 65 mg cholesterol; 263 mg sodium. Full nutrition
ReviewsRead all reviews 7
I could not buy a cookie crust at the nearby grocery store so i used graham cracker crust instead. True to the author's notes, 'Very sweet but super yummy!' Try a slice with chocolate fudge syru...
I saw peanut butter, and I saw mousse, and I had to try it. Turns out that this recipe is fantastic--you've got this tremendous light texture with a full dose of peanut butter and cream cheese,...
This is one of our favorites, but you better be a peanut butter lover!!!
This is my daughter's favorite dessert! It is extremely delicious! I highly recommend!
I followed the recipe except I used half and half instead of light cream and it was amazing.
Three letters say it all: O. M. G. This was absolutely delicious. For a bit of decoration, I used chocolate-coated peanut butter candy Pieces (trade name beginning with "R"), and it was a h...