8 oz cream cheese, softened to room temperature
1 cup powdered sugar, sifted for a smooth texture
1 teaspoon vanilla extract
1 1/2 cups whipped topping (such as Cool Whip), thawed if frozen
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Optional: Chopped peanuts or Reese’s pieces for topping
InstructionsInstructions
1. Make the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and all crumbs are evenly coated.
Transfer the mixture into a 9×13-inch baking dish. Press the crumbs firmly and evenly into the bottom using the flat base of a measuring cup or glass to compact it tightly. This ensures a stable base for the layers.
Place the crust in the refrigerator and chill for at least 10 minutes to firm up before adding the next layer.
2. Prepare the Peanut Butter Mousse:
In a large bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract using a hand or stand mixer. Mix on medium speed until the mixture is completely smooth and creamy, with no lumps remaining.
Using a spatula, gently fold in the whipped topping. Be careful not to deflate the mixture—fold just until it’s evenly incorporated and fluffy. This mousse-like texture is key to the dessert’s airy, rich mouthfeel.
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