You can double or even triple this recipe for a big crowd. These photos were taken recently when I made just 1/4 of the recipe since we are empty nesters. You'll just have to use your imagination for the 9 x 13 size.
2 1/2 cups chocolate graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
Combine all crust ingredients and press into a 9 x 13 pan (pushing up the sides a little) and bake in preheated 375° oven for 10 minutes. Cool on wire rack before you add the filling.
(2) 8 ounce packages of cream cheese, softened
2 cups creamy peanut butter (see note)
2 cups sugar
2 tablespoons soft butter
2 teaspoons vanilla
2 cups whipping cream
In your stand mixer, beat the cream cheese until it is smooth, then add the peanut butter, sugar, butter and vanilla. Beat until the mixture is very well mixed and smooth.
In a separate bowl, whip the cream until you get stiff peaks, then gently fold it into the peanut butter mixture by hand, making sure that it is well mixed and you don't see any streaks of white.
Pour filling over the baked crumb crust. Frost with additional whipped cream and chill the whole thing for 3-4 hours.
NOTE: OK......here's a warning.... if you are like me and you like to lick the beaters and spoons, you will notice sugar grains in the filling.....don't freak out. After it chills in the fridge for a couple of hours, they will totally disappear and the filling will be SILKY SMOOTH!! I promise.
ANOTHER NOTE: You would think that a recipe with TWO CUPS of peanut butter would be very heavy, but this dessert is light as air!!
NOTE: HALF of this recipe will fill a 9" pie plate perfectly.
This stuff is totally addicting!!