Keep reading for the complete recipe! ^_^
***credits to: Crazy for Crust***
INGREDIENTS
8 oz cream cheese, room temperature
4 oz vanilla yogurt
1/3 c. peanut butter
(or nutella or your fav nut butter)
(or nutella or your fav nut butter)
1 tsp vanilla extract
1 can (14 oz) sweetened condensed milk (fat-free is best)
1 container (8 oz) cool whip, thawed
1/2 c. mini peanut butter cups, chopped
(or chocochips/your fav candy/chilled chopped brownies)
(or chocochips/your fav candy/chilled chopped brownies)
12 graham cracker cookies (or golden oreos)
1 Tbs butter, softened
DIRECTIONS
1. Crush chocolate covered graham crackers in a food processor.
2. Add butter and pulse until the crumbs and butter come together.
3. Beat cream cheese, yogurt, sweetened condensed milk, vanilla, and peanut butter with a hand mixer in a large bowl until no lumps remain.
4. Fold in whipped topping.
5. Add graham cracker mixture and chopped peanut butter cups and fold them into the ice cream mixture.
Don’t stir too much - you want chunks running throughout, but you don’t want the graham cracker mixture to separate too much.
6. Place mixture into a large Tupperware bowl or loaf pan, cover, and freeze until firm
(at least 4 hours, but overnight is better).
Storage: Store in freezer until ready to serve.
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