Peanut Butter-Toffee Cheesecake Brownies
by Laura Hutton
Ingredients:
1 Box Betty Crocker GF Brownie Mix
1/4 Cup Butter-melted
2 Eggs
1-8oz pkg. Cream Cheese-softened
1-14oz can sweetened condensed milk
1/2 cup creamy peanut butter
1 bag heath bits (divided)
2 cups chocolate chips
6 Tbsp. heavy cream
Directions:
1. Heat oven to 350, lightly grease 9x13x2 pan.
2. In medium bowl prepare brownie mix according to directions on box, spread in pan, set aside.
3. In large bowl beat cream cheese until fluffy. Add milk and peanut butter, beat until smooth, stir in all but 1/2 cup of toffee bits. Spoon mixture over brownie batter, spread evenly.
4. Bake 40 min or until cheesecake is set and edges are light golden brown. Cool on rack 30 min. refrigerate 40 minutes.
5. In microwave safe bowl, microwave chocolate chips and cream uncovered for about 60 seconds or until chips are melted, stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee chips. Refrigerate at least 1 hour. Cut into bars. Store covered in refrigerator.
Pink Lemonade Jello
by MaryAnn Lukas
In order
2 Envelopes of Knox Gelatin
1 cup cold water
1/2 cup sugar
1 cup boiling water
1 120z. froxen pink raspberry lemonade
Mix in order with a whisk and chill 2 hours then whip until frothy. Fold in 16oz. cool whip in a large bowl. Refrigerate or freeze
