Hi peanut butter lovers! This is like the easiest pudding ever. Or you can call it simple cheesecake or pie or whatever you wish to call it. I had some leftover peanut butter from the last cupcakes I made for Wanie's family. So before it expires, I thought it will be better to turn it into something edible...Let me share this with you.
For the crust/base :
24 pcs of peanut butter sandwich cookies
60 g soft butter
Crush the cookies with a food processor or a mill until they look like fine sand. Then, in a mixing bowl, combine the cookie crumbs with the soft butter and rub them against each other until the mixture is thoroughly mixed and the texture similar to wet sand. Press this into the bottom of an 8 inch springform pan. Refrigerate this for at least 30 minutes.
For the filling :
225 g cream cheese
1 cup creamy peanut butter
1 cup caster sugar
1 tsp vanilla
1 cup whip cream, unwhipped
Mix in the cream cheese, peanut butter, sugar and vanilla and whipped them on medium speed until the mixture turns fluffy and the sugar completely dissolved. Next pour in the whip cream and stir until it is well combined. Now, pour this peanut butter cheese mix onto the prepared base and refrigerate for at least 5 hours, it will then be ready for everyone to enjoy.
Here, I topped the pudding with some coarse chunk of roast peanuts for garnishing. Happy trying!
