Peanut Butter Sandwich Tart: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source= |Yield=12-16 servings |Rating={{Delicious}} }} === Ingredients === * 1 1/2 c Peanut Butter Sandwich cookies, crushed (about 1 package) * 5 T unsalted butter, melted * 3 T sugar * 8 oz cream cheese, at room temperature * 3/4 c plus 2 T confectioners' sugar, divided * 3/4 c creamy peanut butter, at room temperature * 1 c heavy whipping cream * 1 t vanilla extract * 1/4 c fudge sauce === Preparation === Preheat the oven to 350..." |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=30 min | ||
|CookTime= | |CookTime=5-10 minutes + ~4 hours chilling | ||
|Source= | |Source= | ||
|Yield=12-16 servings | |Yield=12-16 servings | ||
Latest revision as of 18:18, 17 March 2023
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 5-10 minutes + ~4 hours chilling |
| Source | |
| Yield / serves | 12-16 servings |
| Rating | Delicious |
Ingredients
- 1 1/2 c Peanut Butter Sandwich cookies, crushed (about 1 package)
- 5 T unsalted butter, melted
- 3 T sugar
- 8 oz cream cheese, at room temperature
- 3/4 c plus 2 T confectioners' sugar, divided
- 3/4 c creamy peanut butter, at room temperature
- 1 c heavy whipping cream
- 1 t vanilla extract
- 1/4 c fudge sauce
Preparation
Preheat the oven to 350°.
Combine the cookie crumbs, melted butter, and sugar in a bowl. Mix to combine. Then, press the cookie mixture evenly into a 9-inch pie pan.
Bake until firm, about 5 minutes. Set aside to cool while you make the filling.
Combine the cream cheese, 3/4 c confectioners' sugar, and creamy peanut butter in a bowl. Beat with a hand mixer until light and fluffy, about 5 minutes. Whip the cream with the remaining confectioners' sugar and vanilla extract to stiff peaks. Fold the whipped cream into the peanut butter and cream cheese mixture. Spread evenly in the cooled pie shell, and freeze for at least 4 hours. Drizzle chocolate fudge sauce over the pie before slicing and serving.
