Peanut Butter Mousse Cake

By bobcat

Ingredients

• 2 cups chocolate sandwich cookie crumbs
• 1 cup chopped peanuts
• 1/2 cup sugar, divided
• 2 tbs melted margarine
• 2 cups heavy whipping cream, divided
• 2 cups creamy peanut butter
• 2-8oz pkgs cream cheese, softened
• 2 cups confectioners sugar
• 2 tbs vanilla
• 1-6oz pkg semi sweet chocolate chips

Preparation

Step 1

Preheat oven to 350 degrees. Combine cookie crumbs, 1/2 cup peanuts, 1/4 cup sugar, and butter. Press into an ungreased 10-inch springform pan. Bake for 15 minutes, cool.

Beat 1 3/4 cups heavy whipping cream until stiff; set aside. In another mixing bowl, beat together peanut butter and cream cheese until smooth. Stir in confectioners sugar and vanilla, mixing well. Fold in beaten whipping cream, adding in a quarter at a time. Pour into cooled crust and refrigerate until set, about 2 hours.

Combine remaining 1/4 cup sugar and remaining 1/4 cup heavy whipping cream in small heavy saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat and add chocolate chips, stir until melted and smooth. Cool for 5 minutes and spread evenly over filling. Sprinkle top with remaining 1/2 cup chopped peanuts for garnish. Refrigerate until cold, about 4 hours. Serve chilled.