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Desserts & Baking

Peanut butter no-bake fridge cake

By Abigail Donnelly
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10
Easy
20 minutes, plus 4 hours’ chilling time
Wine/Spirit Pairing
Nitida Coronata Integration 2014
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Ingredients

Method
  • 1 x 200 g Tennis biscuits packet
  • 2 x 250 g full-cream cream cheese tubs
  • 1 x 385 g condensed milk can
  • 450 g peanut butter
  • ½ cup Woolworths chocolate dessert sauce
  • ½ cup Woolworths toffee dessert sauce
  • 1 x 250 g Nutella or Woolworths chocolate hazelnut butter spread jar (optional)

Method

Ingredients

Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours.

Remove from the cake tin, remove the clingwrap and place on a serving dish.

Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    M
    11 October 2015

    Peanut butter no-bake fridge cake – really awful – it was just like eating peanut butter sludge, and was just a waste of money. .

  • Anelde Greeff
    1 September 2015

    One of the most delicious things I have ever eaten. And no baking required! Genius.

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