Peanut Butter and Cream Brownie Torte
1 (18.4 oz.) box
1/4 cup water
2 large eggs
1 (8 oz.) package reduced fat cream cheese, softened
1/2 cup powdered sugar
1 (12 oz.) container frozen whipped topping, thawed and divided
Chocolate shavings (optional), for garnish
HEAT oven to 350°F. Coat 8 or 9-inch round springform pan with no-stick cooking spray.
PREPARE brownie mix according to package directions using oil, water and eggs. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch pan or 36 to 38 for 9-inch pan or until set in center. Cool completely.
BEAT cream cheese in medium bowl with electric mixer on medium speed until fluffy. Beat in peanut butter, powdered sugar and 3 cups whipped topping until well blended. Spread over brownie layer in springform pan.
TOP with remaining whipped topping, swirling with fork, if desired. Sprinkle with chocolate shavings. Chill 2 hours. Remove sides of pan just before serving.
Serving Size (1 slice, 1/16 of cake), Calories 420 (Calories from Fat 230), Total Fat 26g (Saturated Fat 9g, Trans Fat g), Cholesterol 30mg, Sodium 240mg, Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 31g), Protein 8g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.