Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 9" pastry shell, baked, cool
- 1 Unflavored gelatin envelope
- 1/4 c Water, cold
- 6 1-1/2oz Snickers Bars,
- 1/4 c Peanut butter, chunky
- 8 oz Cream cheese, softened
- 1 1/2 c Powdered sugar, unsifted
- 1 c Heavy cream, whipped
- Peanuts, salted, chopped
- Sweetened whipped cream
- 3 tb Evaporated milk
- 1/2 ts Salt
- 1 ts Cocoa
- 2 Eggs
- 1 ts Vanilla
Preparation
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
