Since the next phase of Real Women of Philadelphia is a recipe contest, I thought I’d show you how easy it is to create your own recipe using Philly cream cheese. This week’s theme will be “desserts.” I created: Fudgy Chocolate Peanut Butter Cup Icebox Cake (recipe can be found below…)
Take a peek at my video for an easy step-by-step on how to make this delicious dessert, and for details about how to enter the Real Women of Philadelphia Recipe Contest. Just click on the picture to begin the video.
Create your own dessert made with Philly cream cheese and submit it to the Real Women of Philadelphia website this week for a chance to win $500 and get your recipe published in the RWOP cookbook. Good luck
Yield: About 12 servings
Prep Time: 20 min + chill time
2 (15-ounce) containers of whole or lowfat ricotta cheese
1 (8-ounce) package of cream cheese (regular or lowfat), softened
1 (12-ounce) package of chocolate chips- semi sweet or milk chocolate, melted
10 regular-size peanut butter cups, chopped into chunks
About 2 cups of fudge sauce
mint leaves, for garnish (optional)
1. Line a 5x9-inch loaf pan with parchment paper- leaving a little bit overhanging on two sides, then spray with nonstick spray.
2. In a large bowl, mix together ricotta and cream cheese with an electric mixer until smooth and creamy. Add in melted chocolate; mix until combined.
3. Scoop one-third of the chocolate mixture into the loaf pan and use a rubber spatula to smooth into an even layer. Sprinkle one-half of the peanut butter cup chunks on top. Drizzle with about 1/2 cup of fudge sauce. Scoop another third of the chocolate mixture on top of the peanut butter cup/fudge layer; smooth out so it's even. Sprinkle with remaining peanut butter cups and another drizzle of 1/2 cup of fudge sauce. Scoop remaining chocolate mixture on top; smooth out.
4. Refrigerate at least 12 hours (or overnight). When ready to serve, lift the loaf out of the pan and place onto a cutting board. Slice and serve on a plate that has been drizzled with more fudge sauce. Sprinkle with additional peanut butter cups, if desired.
*It's probably best not to use fresh ricotta for this recipe as it will be too wet. You're welcome to try it... but it's my hunch that it won't mold as well.
*Melt your chocolate chips the easy way... in the microwave. Heat in small bursts until they are all melted and smooth. If no microwave, heat them slowly in a heat-safe bowl set over simmering water.
*For the fudge sauce- an easy drizzling tip: Scoop the fudge sauce into a zip baggie. If it's thick, microwave to soften for a few seconds. Then snip the corner and squeeze to drizzle.
*You might wish to buy extra peanut butter cups to sprinkle on top- it's good that way :)
*I like to place this in the freezer for about an hour before serving so it's a little firmer and easier to cut for serving.
*This dessert will keep well in the refrigerator for several days.