<<Disclaimer: Verify this information before applying it to your situation.>>
As promised here is recipe # 1 of 4. Please adapt to suit your personal
diet.
Base:
1 2/3 cups GF sweet crumbs
2/3 cup unsalted chopped peanuts (can be replaced with any type of nuts)
1/3 cup butter melted with 3 Tbsp peanut butter
Reserve one cup of base for topping press the rest into a 9x12 pan
Filling:
250 gr cream cheese 4 eggs
1/2 cup sugar 1 carton cool whip (large)
1/2 cup peanut butter 1/2 cup hot fudge sundae sauce
2 tsp vanilla
Mix the cream cheese, sugar, peanut butter and vanilla in a bowl at high
speed. Add eggs one at a time beating continuously. Fold in cool whip.
Pour this over base. Drizzle hot fudge or chocolate sauce on top and
swirl with a knife for a marble effect.
Sprinkle remaining crumbs on top then freeze over night. This is an ice
cream cake to be eaten frozen.
Tips: The next day unthaw slightly and cut into squares. I remove them
from the pan and place in a air tight container. Return to freezer and
enjoy one piece at a time.
Note: I love the convenience of frozen cakes. My children choose them
for birthday cakes and I get to make them well in advance. Enjoy!
Cathie from Canada