Sandra Lee has done it again. It was my dad’s birthday recently and he LOVES peanut butter. I went to Sandra for the perfect birthday treat. It is like peanut butter cheesecake…rich, creamy, amazing…Shortbread dipped in PB is delicious by the way.
12 pecan shortbread cookies
1/4 c brown sugar
1/4 c unsweetened cocoa powder
1/2 stick (1/4 c) butter, melted
4 oz cream cheese, softened (I used 1/3 less fat kind)
1 c powdered sugar
1 c creamy peanut butter
1/2 c milk (I used almond milk)
1 carton (8 oz) frozen whipped topping (Cool Whip—I used light version)
Miniature Reese’s cups, halved
Preheat oven to 350 degrees. In food processor, combine shortbread cookies, brown sugar, and cocoa powder. Process until fine crumbs. Add butter; pulse until mixture comes together. Press crumb mix into bottom of 9-in pie plate. Bake for 5-7 minutes or until set. Cool in pie plate. In a large bowl, beat cream cheese with an electric mixer on low until fluffy. Add powdered sugar and PB; beat until thick. Gradually add milk, beating until smooth. This little mixture is amazing all by itself…Gently stir in whipped topping. Spread onto cooled crust. Cover with plastic wrap and freeze for 2 hours. Let stand at room temperature for 20 minutes before serving. Garnish with peanut butter halves. Make a wish. Enjoy! Recipe courtesy of Sandra Lee Semi-Homemade: Desserts 2.
Cake pan: Martha Stewart at Macy’s
Appetizer plates and silverware: Crate and Barrel
Tall colorful candles I use over and over for every birthday: Target
Do you stick to the traditional cake and ice cream for birthdays or do you change it up?