Chopped peanuts and peanut butter add a double dose of peanut flavor to these no-bake, cream cheese dessert squares.
What You Need
Original recipe yields 12 servings
25 vanilla wafers, finely crushed (about 1 cup)
1/2 cup PLANTERS Dry Roasted Peanuts, finely chopped
2 Tbsp. granulated sugar
1/3 cup margarine or butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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Let's Make It
Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 Tbsp. of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8- or 9-inch square pan; set aside.
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftover dessert in refrigerator.
Save room for this special occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.