1 pkg (8oz) Cream Cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 pkg (8oz) cool whip whipped topping, thawed, divided
6 squares Bakers Semi-Sweet Chocolate
Prepare cake batter and bake in 13x9 inch pan as directed on package; cool completely>
Beat cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter; mix well. Blend in 1 cup cool whip; spread onto cake.
Melt chocolate as directed on package. Mix with remaining cool whip; spread over cake. Refrigerate 1 hour.
recipe from Kraft food
No comments:
Post a Comment