It’s that time of year to show case delicious appetizers, desserts, and meals for friends and families at Holiday parties and get togethers. It’s no secret my favorite thing to make is dessert. And what dessert isn’t made better with a little Philadelphia Cream Cheese???
This Peanut Butter Fudge Pie is rich, creamy and decadent. It will wow people. And it’s no-bake and incredibly easy to make, making your life a little easier this busy time of year.
You start with a graham cracker crust (that you can make or buy), and fill it with a creamy layer of peanut butter and cream cheese (and a few other things to sweeten it up!). And a rich chocolate layer goes on top.
A chocolate-peanut butter lover’s dream right?
If you’re looking for some other cream-cheesey desserts you may like some of these…
And for even more recipe ideas visit Philadelphia online and pin your favorite recipes. Philadelphia Cream Cheese will make your holiday entertaining tastier than ever….especially those desserts:)
Chocolate Peanut Butter Pie
3/4 cup graham cracker crumbs
3/4 cups + 4 tbsp sugar
2 tbsp brown sugar
4 tbsp melted butter
2 cups heavy cream
8 oz Philadelphia Cream Cheese, soft
1 cup creamy peanut butter
1 tsp vanilla
1 cup semisweet chocolate chips
Blend the graham cracker crumbs, 4 tbsp sugar, brown sugar, and melted butter and press into a 9″ deep pie pan, pushing crumbs 1-2 inches up the side of the pan. Place in the freezer to chill while making filling.
Whip 1 1/2 cups heavy cream until soft peaks form. Set aside (in fridge).
In a large bowl beat cream cheese until smooth. Beat in 3/4 cups sugar and mix until blended.
Beat in peanut butter and vanilla (scraping sides as you go), blend well. Gently fold in whipped cream.
Pour the filling into the crust and place in the fridge to chill.
For the chocolate topping bring 1/2 cup heavy cream to a boil. Be careful not to scald the cream. Remove from heat and stir in chocolate chips, stirring continuously until completely melted. It should thicken up quite a bite. Let cool.
Spread chocolate all over the top of the pie. Let the pie chill for 3-4 hours before serving.