A creamy, light and nutty combination adds the perfect sweet ending to any meal. The combination of Cool Whip and cream cheese with the peanut butter creates something similar to a creamy mousse. Pair this with a homemade chocolate ganache and you have the ultimate crowd pleaser.
Note: If you’re nut free too, substitute sunflower butter for the peanut butter.
- 8 ounces cream cheese
- ¾ cup natural peanut butter
- ¼ cup powdered sugar
- 8 ounces whipped topping, such as Cool Whip, fully thawed
- ¾ cup chocolate chips
- 2 tablespoons heavy cream
Start by adding cream cheese, peanut butter and sugar to blender or mixer. Mix together lightly until combined. Add half the whipped topping and mix together lightly. Place mix into large bowl and gently fold in the remainder of the whipped topping. Set mixture aside.
In a small microwaveable bowl, add chocolate chips and half and half. Microwave in 15-second intervals. Stir each time and continue to microwave until chocolate is fully melted.
Finally, scoop the peanut butter mixture into a serving bowl or nice baking dish. Pour the melted chocolate on top, gently spreading around to make the top layer. Refrigerate or freeze for 2 to 3 hours before serving.
Nutrition Analysis: 580 cal, 40 g fat, 45 mg chol, 260 mg sodium, 35 g carbs, 2 g fiber, 28 g sugar, 11 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.