Ingredients:
1½ cups Graham Cracker Crumbs
¼ cup sugar
7 Tablespoons melted butter
1 cup hot fudge sauce, divided
16 ounces softened cream cheese
1½ cups peanut butter
1 (14 oz) can sweetened condensed milk
2 cups heavy cream
¼ cup confectioner's sugar
2 (8 ounce) bags unwrapped Rolos, (One bag for the batter. One bag for the topping. Both bags need the Rolos cut in half.)
¼ cup caramel sauce
Instructions:
1. For the crust, mix the graham cracker crumbs, sugar and butter together.
2. Press crumbs firmly into the bottom of a 9″ Springform pan. Chill 1 hour.
3. Pour ¾ cup of the hot fudge sauce onto the crust.
4. Beat cream cheese and peanut butter together until creamy. Pour in the sweetened condensed milk.
5 .In a different bowl, beat heavy cream and powdered sugar on high until stiff peaks form. Set aside one cup of this whipped cream for the topping.
6. Fold the rest of the whipped cream into the peanut butter mixture. Fold until smooth. Fold in one bag of the unwrapped Rolos.
7. Pour this onto the graham crust.
8. Spread on the whipped cream you saved.
9. Sprinkle the other bag of Rolos on top and drizzle with the rest of the hot fudge sauce and the caramel.
10. Chill for at least 4 hours.
11. Remove sides of springform pan when ready to serve. Dig in!!!! Can store covered in fridge 3 days.
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