No Bake Peanut Butter Fudge Cheesecake Parfaits

• Vegetarian

• Condiments

  • 1/2 cup Peanut butter, creamy
  • 1 1/4 cups Reese's peanut butter cups, mini

• Baking & Spices

  • 1 2 cup powdered sugar + 1/3 cup
  • 1/2 cup Fudge ice cream topping, hot
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 12 Chocolate cream filled cookies

• Dairy

  • 1 8 ounce package Cream cheese
  • 1 1/2 cups Heavy whipping cream

Found on insidebrucrewlife.com

Description

Directions

• Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
• Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
• Add the peanut butter, salt, and vanilla and beat until creamy again.
• In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
• Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
• Spoon 2 teaspoons of cookie crumbs into the bottom of 8 - 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.
• Place the hot fudge in a microwave-safe bowl and heat for 15 seconds. Spoon the hot fudge evenly on the tops of the parfaits.
• Pipe the remaining whipped cream on top of each parfait and top with the reserved crumbs and remaining peanut butter cups.