Ingredients Jump to Instructions ↓

  1. Crisco® Original No-Stick Cooking Spray 1 (19 1/2 oz.) box Pillsbury® Classic Traditional Fudge Brownie 1 (8 oz.) package reduced fat cream cheese, softened 1 cup Jif® Extra Crunchy Peanut Butter 1/2 cup powdered sugar 1 (12 oz.) container frozen whipped topping, thawed and divided Chocolate shavings , for garnish

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback