Chocolate Peanut Butter Cheesecake Ice Cream Squares

Ingredients:

• 1 1/2 cups (375 mL) chocolate baking crumbs
• 1/2 cup (125 mL) melted butter
• 1 pkg (250 g) regular or light cream cheese, softened
• 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce), refrigerated until cold
• 1 tsp (5 mL) pure vanilla extract
• 1/2 cup (125 mL) peanut butter
• 8 squares (1 oz / 28 g each) semi-sweet chocolate, melted and cooled
• 2 cups (500 mL) whipping cream, whipped

Garnish:
White and dark chocolate shavings or curls
Preparation:

1.  Combine baking crumbs and butter; press into bottom of 9-inch / 23 cm square baking pan. Bake for 8 minutes. Remove from oven, and cool on wire rack for a few minutes. Put in freezer to chill until cold, about 15 minutes.

2.  Meanwhile, with electric mixer beat cream cheese, sweetened condensed milk or caramel flavoured sauce and vanilla until smooth. Divide equally between two bowls. Stir or beat in peanut butter to one bowl, and the melted chocolate to the other half. Refrigerate until ready to use.

3.  Stir 1/2 cup (125 mL) of the whipped cream into the peanut butter mixture, and another 1/2 cup (125 mL) into the chocolate mixture. Gently fold in half of the remaining whipped cream into the chocolate mixture, and pour into crust. Put in freezer.

4.  Fold remaining whipping cream into the peanut butter mixture. Place bowl in freezer.

5.  After about a half an hour, the chocolate layer should be somewhat set. Gently spread peanut butter layer over chocolate. Freeze until very firm, about 4 – 6 hours. Keep frozen.

6.  To serve, cut into squares. Garnish with chocolate shavings or curls

(www.eaglebrand.ca)