By Kelly Bogard
Here in Texas, we have some pretty unique soil. The size and terrain of our state makes it an excellent place to grow a variety of crops. Although each area of the Lone Star State is known for growing something different, most areas are able to grow multiple crops. Like corn, wheat, cotton and sorghum. You can’t forget the cows, either. After all, this is Texas, which is top in the nation for cattle numbers.
The High Plains are known cotton. The Coastal Bend for rice. The Hill Country is known for it’s peaches.
Citrus grows in the Rio Grande Valley, and Central Texas is home to corn and wheat.
The crop in East Texas—trees—takes a little longer to grow. And West Texas has our peanuts. Lots of ’em!
There’s a lot happening on farms in Texas. Large or small. Organic or conventional.
And peanut harvest isn’t too far away. So what better way to celebrate a growing season than to share a recipe about it.
For No-Bake Peanut Butter Cheesecake you will need…
20 chocolate sandwich cookies
1 pkg. (8oz.) cream cheese
1 pkg. (8oz.) whipped topping (thawed)
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 c. powdered sugar
1 c. milk
3/4 c. creamy peanut butter
1/2 c. mini chocolate chips
1/2 c. peanut butter chips
1/4 c. butter
1 tsp. vanilla extract
September is still too hot for me to heat up my kitchen with baking. So during the late summer, I prefer to go with a no-bake approach. Peanut butter is a great ingredient for a bake-free dessert. And when mixed with rich chocolate, it is quite a delight.
Start by crushing the chocolate sandwich cookies in a food processor until crumbled. While that is working, melt the butter and combine it with the cookie crumbs. Once it comes together, press it to the bottom of a spring form pan. I like to use a 9 inch pan, but it’s up to you. The smaller the pan, the thicker your cheesecake will be.
Next, mix together the cream cheese, powdered sugar, peanut butter and vanilla. Once smooth, fold in half of the whipped topping and spread it over the cookie crust.
Moving on to the pudding. Mix together the pudding mix with milk and beat until smooth. Then fold in the remaining whipped topping and spread it over the peanut butter layer.
Top it off with the chocolate and peanut butter chips. Cover and refrigerate the cake for at least four hours before serving.
This cake takes minutes to prepare but the flavor goes on for days. It’s also super rich, so just a small slice is quite satisfying and leaves more to share. So lets celebrate Texas peanuts today! From all of us a Texas Table Top, enjoy!
|Prep Time||20 minutes|
|Passive Time||4 hours|
- 20 chocolate sandwich cookies
- 1 pkg. (8oz.) cream cheese
- 1 pkg. (8oz.) whipped topping thawed
- 1 pkg. (3.9 oz.) instant chocolate pudding mix
- 1 c. powdered sugar
- 1 c. milk
- 3/4 c. creamy peanut butter
- 1/2 c. mini chocolate chips
- 1/2 c. peanut butter chips
- 1/4 c. butter
- 1 tsp. vanilla extract
- Crush the sandwich cookies
- Melt the butter
- Mix cookie crumbs and butter together
- Press cookie mixture to the bottom of a spring form pan
- Mix softened cream cheese, powdered sugar, peanut butter and vanilla in a large bowl
- Fold in half of the whipped topping
- Spread over crust
- Mix pudding mix and milk together until smooth
- Fold in remaining whipped topping into pudding
- Spread pudding over the peanut butter layer
- Sprinkle with chocolate and peanut butter chips for garnish
- Cover and chill 4 hours or overnight in refrigerator before serving
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