16 natural chocolate sandwich cookies, crushed
3 tablespoons butter, melted
10-12 strawberries, thinly sliced
2 (8-ounce) packages cream cheese, softened
1 1/2 cups powdered sugar
1 bottle Baileys Minis
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
Whipped cream (optional)
To make the crust, mix together the crushed cookies and butter in a small bowl until well combined. Spoon crumb mixture evenly into the bottom of 8 (4-ounce) jars. Press down gently.
Press strawberry slices along the sides of the jar on top of the crust.
In a large bowl with an electric mixer, beat together the cream cheese, powdered sugar, and Baileys.
Transfer filling to a piping bag, and pipe evenly into the jars over the cookie crust.
In a microwave safe bowl, melt 7-8 Mini Peanut Butter Cups. Stir well, and drizzle over the cheesecake filling. Refrigerate at least one hour.
Once chilled, garnish with whipped cream and a halved Mini Peanut Butter Cup. Enjoy!
This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!
16 natural chocolate sandwich cookies, crushed
3 tablespoons butter, melted
10-12 strawberries, thinly sliced
2 (8-ounce) packages cream cheese, softened
1 1/2 cups powdered sugar
1 bottle Baileys Minis
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
Whipped cream (optional)
To make the crust, mix together the crushed cookies and butter in a small bowl until well combined. Spoon crumb mixture evenly into the bottom of 8 (4-ounce) jars. Press down gently.
Press strawberry slices along the sides of the jar on top of the crust.
In a large bowl with an electric mixer, beat together the cream cheese, powdered sugar, and Baileys.
Transfer filling to a piping bag, and pipe evenly into the jars over the cookie crust.
In a microwave safe bowl, melt 7-8 Mini Peanut Butter Cups. Stir well, and drizzle over the cheesecake filling. Refrigerate at least one hour.
Once chilled, garnish with whipped cream and a halved Mini Peanut Butter Cup. Enjoy!
Contrary to what you may be thinking the “PB” in this Frozen Chocolate PB Banana Pops recipe stands for “perfectly blended (flavors)”. Ok not really, but that doesn’t make it untrue. This recipe is tasty and a great way to stay cool on hot days. I make them with JUSTIN’S® Honey Peanut Butter, fresh bananas, and decorate them with sprinkles. It’s a great project that you can make and eat with the kids!
