14 oz Sweetened condensed milk (not evaporated milk)
1 envelope Unflavored gelatin
2/3 cup Hot water
2 Non-dairy whipped topping (12 oz tub)
1 REESE'S Peanut Butter Cup (unwrapped)
1. Prepare PEANUT BUTTER CRUMB CRUST. Sprinkle mini peanut butter cups over crust; set aside.
2. Combine peanut butter, cream cheese and sweetened condensed milk in large mixer bowl; beat until smooth. Sprinkle gelatin over hot water in small bowl. Let stand 2 minutes to soften; stir until gelatin is dissolved. Gradually beat into peanut butter mixture. Fold in 4 cups whipped topping. Pour into prepared crust.
3. Cover; refrigerate about 4 hours or overnight. Garnish with remaining whipped topping and sprinkles. Top with peanut butter cup. Cover; refrigerate leftover cheesecake or freeze for longer storage. Makes 12 servings.
Heat oven to 350° F. Line 9-inch springform pan with foil. Stir together vanilla wafer crumbs and powdered sugar. Place peanut butter and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press crumb mixture firmly onto bottom of springform pan. Bake 5 minutes. Cool completely.
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