Nothing tastes better on a hot summer day than a frozen dessert. Simply combine melted REESE'S Peanut Butter Chips with cream cheese and whipped cream, pour into a no-bake graham cracker crust and freeze!
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup (1/2 pt.) cold whipping cream, whipped Sliced, fresh fruit (optional)
Directions 1. Prepare CHOCOLATE CRUMB CRUST.
2. Beat cream cheese with lemon juice in large bowl until fluffy. Combine peanut butter chips and sweetened condensed milk in medium saucepan; stir constantly over low heat until chips are melted and mixture is smooth. Add to cream cheese mixture; blend well.
3. Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST 1-1/4 cups graham cracker crumbs 1/4 cup HERSHEY'S Cocoa 1/4 cup powdered sugar 1/4 cup (1/2 stick) butter or margarine, melted
Stir together crumbs, cocoa, powdered sugar and butter in medium bowl until blended. Press firmly onto bottom of 9-inch springform pan.
