Peanut Butter and Cream Brownies

By acarter

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 ounce) package Pillsbury® Classic Fudge Brownie
• 1 (8 ounce) package cream cheese, softened
• 1 cup Jif® Extra Crunchy Peanut Butter
• 1/2 cup powdered sugar
• 1 (12 ounce) container extra creamy whipped topping, thawed and divided
• Chocolate Shavings, as garnish (optional)

Preparation

Step 1

1.Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
2.Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 minutes for 9-inch pan. Cool.
3.Beat cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.
4.Top with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving.