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For Electric Cooperative Members

8 ounces cream cheese
3 tablespoons chocolate syrup
1/2 cup powdered sugar 12 ounces frozen whipped topping, thawed
8 miniature peanut butter cups
1/2 cup hot fudge ice cream topping, warmed
2 tablespoons chopped salted peanuts

Line eight 6-ounce ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in sugar; fold in whipped topping. Spoon into prepared cups and insert peanut butter cup into the center of each. Cover and freeze 4 to 5 hours or until firm. Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts.

Servings: 8. Serving size: 1 bombe. Per serving: 455 calories, 5.8 g protein, 26.8 g fat, 45.1 g carbohydrates, 1.6 g dietary fiber, 261 mg sodium, 36.3 g sugars, 32 mg cholesterol

Traci Altman, Pedernales Electric Cooperative