Ingredients
1 1/4 c. peanut butter chips
1 (3 oz.) pkg. softened cream cheese
1/2 c. milk
2 c. frozen nondairy whipped topping, thawed
chocolate curls (optional)
1/2 c. confectioners sugar
Method
Sources
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dataset
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Science-driven American baking — cookies, pies, cakes with precision
Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
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In top of double boiler over hot water, melt peanut butter chips. Cool slightly. In medium mixing bowl, beat cream cheese until smooth. Gradually add milk, blending well. Beat in sugar and cooled peanut butter chips until smooth. Fold in whipped topping. Spoon into prepared crust. Cover. Freeze until firm. If desired, decorate with chocolate curls.