Peanut Butter Loaf

1. 1

   Place Topping Pouch in large bowl of boiling water; set aside.

2. 2

   Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.

3. 3

   Mix Crust Mix and margarine in medium bowl until crumbs are evenly moistened.

4. 4

   Press half of the crumbs firmly onto bottom of prepared pan; reserve remaining crumbs.

5. 5

   Pour cold milk into medium bowl.

6. 6

   Add Filling Mix and Peanut Butter.

7. 7

   Beat with electric mixer on low speed until blended.

8. 8

   Beat on high speed 3 min.

9. 9

   (Do not underbeat.)

10. 10

    Spoon half of the filling mixture over crust in pan.

11. 11

    Remove topping pouch from water.

12. 12

    Shake vigorously 1 min.

13. 13

    or until topping is no longer lumpy.

14. 14

    Squeeze half of the topping over filling in pan.

15. 15

    Repeat layers of remaining crumbs, filling and topping.

16. 16

    Freeze 4 hours or overnight.

17. 17

    To serve, lift dessert from pan using foil handles; remove foil.

18. 18

    Let dessert stand at room temperature 10 min.

19. 19

    before serving for easier slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.