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Peanut Butter and Cream Brownie Torte 

Prep time: 20 min
Cook Time: 40 min
Yield: 16 Servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.)box Pillsbury® Classic Traditional Fudge Brownie
1 (8 oz.)package reduced fat cream cheese, softened
1cup Jif® Extra Crunchy Peanut Butter
1/2cup powdered sugar
1 (12 oz.)container frozen whipped topping, thawed and divided
Chocolate shavings (optional), for garnish

Preparation Directions:

1.HEAT oven to 350°F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.
2.PREPARE brownie mix as directed on package, using oil, water and egg. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 for 9-inch pan. Cool.
3.BEAT cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.
4.TOP with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving. Remove side of pan just before serving.