Thanksgiving Turkey Peanut Butter Cheeseball

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 3/4 cup Powdered sugar
  • 1 tsp Vanilla

• Snacks

  • 1 package Nilla wafers
  • 6 Pretzel rods

• Dairy

  • 1/2 cup Butter
  • 1 8 oz package Cream cheese

• Other

  • 1/2 cup Reese's pieces

Found on asavoryfeast.com

Description

Ingredients

• 1/2 cup butter, softened
• 1/2 cup light brown sugar
• 1/2 cup creamy peanut butter
• 8 oz package cream cheese
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 cup Reeses Pieces
• 6 pretzel rods
• 1 package Nilla Wafers (for serving)

Directions

• In a stand mixer, beat the butter and brown sugar until combined. Add the cream cheese and peanut butter and beat until combined. Add in the powdered sugar and vanilla, beat until combined.
• Place a large sheet of plastic wrap on the counter. Place the peanut butter mixture in the center of the plastic wrap. Bring up all the corners of the plastic wrap and form into a ball. Place the ball in the freezer for about 1 1/2 hours until firm enough to hold its shape but still soft enough to mold.
• Before removing the plastic wrap, make sure its molded into a nice ball shape. Place in the center of a round serving platter.
• To make the tail, I broke off about 1 1/2 inch pieces off of 5 pretzel rods and poked the larger end into the peanut butter ball. To make the head, I broke about a 2 1/2 inch piece off and poked the larger piece at the opposite site of the peanut butter ball.
• Take a little bit of the peanut butter mixture secure one Reeses Piece on the head of the turkey.
• Press the remaining Reeses Pieces into the peanut butter ball so it is completely covered.
• Surround the turkey with Nilla Wafers. Serve immediately or cover with plastic wrap and keep in the fridge until you are ready to serve.