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Breakfast Lunch Snacks Dinner Dessert
Peanut Butter and Cream Brownie Torte

Ingredients:
• Crisco® Original No-Stick Cooking Spray
•1 (19.5 oz.) box Pillsbury® Classic Traditional Fudge Brownie
•1 (8 oz.) package cream cheese, softened
•1 cup Jif® Extra Crunchy Peanut Butter
•1/2 cup powdered sugar
•1 (12 oz.) container extra creamy frozen whipped topping, thawed and divided
• Chocolate shavings (optional), for garnish

Directions:
1.HEAT oven to 350°F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
2.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.
3.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.
4.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.
Yield: 12 Servings

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