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 "This is a very good dessert, enjoy."
- Recipe submitted by Ronnie Rackley.
Peanut
Butter Cheesecake
- 2 cups finely crushed
vanilla wafers
- 1 cup chopped pecans
- 6 tablespoons butter
- 1 (8-ounce) package cream
cheese.
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 1 can sweetened condensed
milk
- 1 (12-ounce) container
frozen non-dairy whipped topping, thawed
- 2 (3.5-ounce) packages
chocolate instant pudding mix
- 2 cups cold milk.
- Combine crushed wafer
crumbs, 2/3 cup chopped pecans and melted butter. Then press
lightly in the bottom of a 9 x 13-inch baking dish.
- Combine cream cheese,
peanut butter and powdered sugar and 1 cup whipped topping, then
stir in the can of sweetened condensed milk and mix until smooth
and creamy. Spread over cooled crust.
- Then mix pudding mix according
to directions spread over cream cheese layer, then cover with
remaining whipped topping and sprinkle with remaining nuts. Refrigerate
until ready to serve.
Makes 12 servings.
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