Peanut Butter and Cream Brownie Torte

Prep Time 30 min
Cook Time 45 min
Servings 16
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz.) box (18.4 oz) package chocolate fudge brownie mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 1 (8 oz) pkg. reduced fat cream cheese
  • 1 cup Adams® 100% Natural Crunchy Peanut Butter
  • 1/2 cup powdered sugar
  • 1 (12 oz) container extra creamy whipped topping
  • Chocolate Shavings (optional)

Directions

  • 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.

Serving size
(1/16 of torte)

  • Calories 420
  • Calories from Fat230g
  • Total Fat 26g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 220mg
  • Potassium 0mg
  • Total Carbohydrates 41g
  • Dietary Fiber 2g
  • Sugars 30g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet