My soon-to-be sister-in-law, Amanda, introduced me to this recipe. She said she got it off the Kraft website, but it doesn’t appear to be there anymore.
This cake is extremely tasty and easy to make… It’s pretty dangerous!
For my cheesecake-loving-Dad’s birthday, it was the perfect thing!
Here are the directions from Amanda:
What you need:
– 1 1/4 cup of Oreo baking crumbs
– 1/2 cup of butter
– 2 pkg of cream cheese
– 1 cup of peanut butter
– 1 cup of sugar
– 200g of Toblerone (4 mini bars or 2 regular size bars)
– 1 1/2 cups of cool whip (thawed)
Directions: Melt the butter in the microwave and mix the Oreo crumbs with melted butter than press it down in a 9″ spring form pan (I usually use the back of a spoon and push it and smooth it out to the edges- it doesn’t seem like it will be enough but it definitely will cover the entire bottom) Refrigerate crust for at least 10 minutes Beat cream cheese, peanut butter and sugar until well blended Cut half the Toblerone (100g) into small pieces and mix into cream cheese mixture Whisk in 1 cup of cool whip into mixture Spoon mixture over crust and refrigerate for 3 hours Microwave remaining cool whip (1/2 cup) and remaining Toblerone in the microwave for 1 minute and pour over mixture and refrigerate until firm When ready to serve run knife along the edge of the pan to loosen cake and remove the rim.
Then invite people over to eat it with you (so you don’t try to eat the whole thing yourself!)