Peanut Butter and Cream Brownies
  • No-Stick Cooking Spray
  • 1 (19.5 ounce) box Pillsbury® Classic Fudge Brownie
  • 1 (8 oz) package cream cheese, softened
  • 1 cup Crunchy Peanut Butter
  • 1/2 cup powdered sugar
  • 1 (12 oz) container extra creamy whipped topping, thawed and divided
  • Chocolate Shavings (optional), as garnish
  1. HEAT oven to 350° F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
  2. PREPARE brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36-38 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.
  5. 12 Servings