Peanut Butter and Cream Brownie Torte

Amazing and impressive is the best way to sum this dessert up. You have a fudgy brownie layer, a creamy peanut butter layer and it is all topped with a light whipped topping...perfection!

Adapted from Jif

INGREDIENTS

cooking spray
1 (19.5 oz.) boxed brownie mix
8 ounce package cream cheese, softened
1 cup peanut butter
1/2 cup powdered sugar
1-12 ounce container frozen whipped topping, thawed and divided

DIRECTIONS

Heat oven to 350°F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.

Prepare brownie mix as directed on package, using oil, water and egg. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 for 9-inch pan. Cool.

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.

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. Remove side of pan just before serving.

One year ago: Cauliflower-Goat Cheese Gratin