INGREDIENTS
5 cups
sweetened whipped cream
11
large rectangular graham crackers
3 cups
strawberries, chopped
PREPARATION
1
. Spread a thin layer of whipped cream in a square glass baking dish.
2
. Layer graham crackers on top, then cover with a layer of whipped cream.
3
. Sprinkle ⅓ of the strawberries on top, then layer with whipped cream again.
4
. Repeat until no more ingredients remain. The top layer should be strawberries and should not be covered with cream.
5
. Refrigerate for at least 3 hours.
6
. Enjoy!
6
Servings:
INGREDIENTS
36
chocolate sandwich cookies
5 tbsp
butter, melted
32 oz
cream cheese
1/3 cup
sugar
1 tbsp
vanilla extract
1 cup
milk, warm
1 tbsp
gelatin
PREPARATION
1
. Separate the cream from the cookies into 2 different bowls.
2
. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup of the crumbs aside for later.
3
. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
4
. Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside.
5
. In a medium pan over low heat, mix together the cream cheese, sugar, cookie cream, and vanilla extract, stirring until there are no lumps.
6
. In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
7
. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
8
. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
9
. Unclasp the ring of the springform pan, slice, then serve!
6
Servings:
INGREDIENTS
3 tbsp
powdered sugar, sifted
1/2 cup
smooth peanut butter
1 cup
chocolate, melted
PREPARATION
1
. Prepare a cupcake tin with 6 cupcake liners.
2
. Stir peanut butter and powdered sugar together until smooth.
3
. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
4
. Add a dollop of 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
5
. Cover each dollop of peanut butter with more chocolate and smooth out the top.
6
. Refrigerate for 1 hour or until chocolate has hardened.
7
. Remove peanut butter cups from the liners.
8
. Enjoy!
12
Servings:
INGREDIENTS
1 cup
powdered sugar
8 oz
cream cheese, softened
1 cup
creamy peanut butter
16 oz
whipped topping, divided
Graham crackers
Hard shell chocolate sauce
Crushed peanuts, optional
Rainbow sprinkles, optional
Mini chocolate chips, optional
PREPARATION
1
. In a large mixing bowl, beat together powdered sugar, cream cheese, and peanut butter.
2
. Fold in 8 ounces of the whipped topping
3
. Crush half a graham cracker into the bottom of a jar.
4
. Drizzle a layer off hard shell over the graham cracker. This will firm up and act as a barrier to ensure the graham crackers stay crunchy.
5
. Spoon in the peanut butter pie mixture, filling the jar three quarters of the way.
6
. Add more whipped topping and additional toppings of your choice.
7
. Chill the jars in the fridge for at least 1 hour before serving.
8
. Enjoy!
8
Servings:
INGREDIENTS
10
graham crackers
7 tbsp
butter, melted
24 oz
cream cheese, softened
2 1/2 cups
powdered sugar
1 tsp
vanilla extract
1 1/2 cups
chocolate chips, melted
2 cups
peanut butter, melted
PREPARATION
1
. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2
. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3
. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4
. In a large bowl, whisk the cream cheese until smooth.
5
. Add 1½ cups of powdered sugar and vanilla and continue to mix until there are no lumps.
6
. Add the melted chocolate and mix until the color is even.
7
. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
8
. In a large bowl, mix together melted peanut butter and 1 cup of powdered sugar.
9
. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
10
. Refrigerate for 2-4 hours.
11
. Enjoy!
20
Servings:
INGREDIENTS
24
chocolate cream cookies
4 tbsp
butter, melted
1 1/2 cups
sugar
1/2 cup
water
1 cup
heavy cream, divided
1/2 tsp
vanilla
6 oz
dark chocolate
Sea salt,