Peanut Butter and Cream Brownie Torte
- Crisco® Original No-Stick Cooking Spray
- 1 (18.4 oz) package chocolate fudge brownie mix
- 2/3 cup Crisco® Pure Vegetable Oil
- 1/4 cup Water
- 2 large eggs
- 1 reduced fat cream cheese
- 1 cup Adams® 100% Natural Crunchy Peanut Butter
- 1/2 cup Powdered sugar
- 1 extra creamy whipped topping
- Chocolate Shavings (optional)
- Step 1
HEAT oven to 350° F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
- Step 2
PREPARE brownie mix according to package directions using oil, water and eggs. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36-38 for 9-inch pan. Cool completely.
- Step 3
BEAT cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.
- Step 4
TOP with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving.
- Calories 420
- Calories from Fat230g
- Total Fat 26g
- Saturated Fat 8g
- Polyunsaturated Fat -1g
- Trans Fat 0g
- Cholesterol 30mg
- Sodium 220mg
- Total Carbohydrates 41g
- Dietary Fiber 2g
- Sugars 30g
- Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet