Frozen Chocolate Banana Squares
INGREDIENTS:
1 1/2 c Heavy cream 1 pk (8 oz) cream cheese; softene
4 oz Semisweet chocolate squares 1 c Powdered sugar
-- cut-up 3/4 c Peanut butter
Cocoa graham crust 1/4 c Peanuts; chopped
-- (recipe follows)
1 1/2 c Heavy cream 1 pk (8 oz) cream cheese; softene
4 oz Semisweet chocolate squares 1 c Powdered sugar
-- cut-up 3/4 c Peanut butter
Cocoa graham crust 1/4 c Peanuts; chopped
-- (recipe follows)
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 0:42 1. In a small glass bowl, combine 1/2 cup cream and chocolate. Heat in microwave on High 1 to 1 1/2 mins, until melted and smooth when stirred. Let cool slightly.
2. Spread half of chocolate mixture over bottom of Cocoa Graham Crust. Freeze 1/2 hour, or until set.
3. Meanwhile prepare filling. In a medium bowl, beat cream cheese, powdered sugar, and peanut butter with an electric mixer on medium until well blended and fluffy, 1 to 2 mins. Whip remaining 1 cup cream until stiff; beat half of whipped cream into peanut butter mixture until well mixed, then fold in remaining whipped cream.
4. Spread filling evenly over chocolate mixture in crust. Freeze 1/2 hour. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. Freeze 6 hours or overnight. Wrap tightly and store in freezer. Transfer pie to refrigerator 1 hour before serving. Cut into wedges to serve.
ISBN 0-06-016537-5 Preparation Time: 0:42 1. In a small glass bowl, combine 1/2 cup cream and chocolate. Heat in microwave on High 1 to 1 1/2 mins, until melted and smooth when stirred. Let cool slightly.
2. Spread half of chocolate mixture over bottom of Cocoa Graham Crust. Freeze 1/2 hour, or until set.
3. Meanwhile prepare filling. In a medium bowl, beat cream cheese, powdered sugar, and peanut butter with an electric mixer on medium until well blended and fluffy, 1 to 2 mins. Whip remaining 1 cup cream until stiff; beat half of whipped cream into peanut butter mixture until well mixed, then fold in remaining whipped cream.
4. Spread filling evenly over chocolate mixture in crust. Freeze 1/2 hour. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. Freeze 6 hours or overnight. Wrap tightly and store in freezer. Transfer pie to refrigerator 1 hour before serving. Cut into wedges to serve.