Preparation:
In a medium bowl, beat the cream cheese, peanut butter, powdered sugar, vanilla and enough milk to make a smooth, fluffy mixture about the consistency of whipped cream. In another bowl, whip the cream until stiff and capable of holding its shape, but not so stiff that it sticks to the beaters or the beaters leave an impression in it. Fold 1/4 of the cream into the peanut butter mixture until smooth. Then fold the remaining cream in, leaving it somewhat streaky in texture. Chill, covered, until set, at least 3 hours. Spoon into lacy cups, stem glasses or graham cracker crust and serve garnished with chopped peanuts. |
