1 package 8 ounces cream cheese 1 1/2 cups powdered sugar 1 1/2 cups peanut butter 10-16 ounces of whipped topping 1 cup milk OR heavy cream 2 graham cracker crusts whip it all (minus the whipped topping) together in the cuisanart using metal blade, then, add whipped topping last. GANACHE semi sweet choc chips 3/4 of the bag 235ml double cream (half of a small container) 1 tablespoon dark rum (optional) Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. 2. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.