Frosty Chocolate Peanut Butter Loaf |
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Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 10 |
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A chocoholic's dream. Layers of butter cookies, rich chocolate and creamy peanut butter, drizzled with even more chocolate...who can resist! Ingredients:
1 cup crushed vanilla wafer (about 30) |
1/2 cup chopped peanuts |
2 tablespoons icing sugar |
3 tablespoons butter, melted |
1 cup chocolate syrup |
1/2 cup sweetened condensed milk |
1 teaspoon vanilla |
2 cups whipping cream, divided |
1 (3 ounce) package cream cheese, softened |
3/4 cup sifted icing sugar |
1/3 cup creamy peanut butter |
1/3 cup milk |
chocolate syrup, for drizzling |
Directions:
1. Line a 9 X 5 X 3 inch loaf pan with aluminum foil. Set aside.
2. Combine first 4 ingredients in a small bowl. Firmly press 3/4 cup in the bottom of prepared loaf pan. Cover and freeze, setting aside the remaining crumb mixture for later.
3. Combine 1 cup chocolate syrup and condensed milk in a saucepan. Cook over medium heat until mixture comes to a boil, stirring often. Remove from heat and stir in vanilla. Let cool. Cover and chill thoroughly. Beat 1 1/2 cups whipped cream until soft peaks form. Gently fold into the chocolate mixture.
4. Divide chocolate mixture in half, spooninghalf of it over the prepared crust; cover and freeze 1 hour. Cover and chill remaining chocolate mixture.
5. Beat cream cheese until creamy. Gradually add 3/4 cup of the icing sugar, beating well. Add peanut butter and milk, beating well. Whip remaining whipped cream until soft peaks form. Gently fold whipped cream into peanut butter mixture; spoon over frozen chocolate mixture. Freeze 1 hour.
6. Spoon remaining chilled chocolate mixture over frozen peanut butter mixture. Sprinkle with reserved crumbs. Cover and freeze at least 8 hours.
7. let stand 10 minutes before serving. Invert onto large serving platter. Remove and discard foil. Serve drizzled with chocolate syrup.
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