Source: Midwest Living


Recipe Summary

45 mins
30 mins
4 hrs
5 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Prepare brownie mix according to package directions, using the 13x9x2-inch pan option. Cool completely on a wire rack; set aside. Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9x3-inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining 1/4 of the brownies; set aside.

  • In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed for until just combined. Add sweetened condensed milk. Beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the cream cheese mixture.

  • Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.

Nutrition Facts

690 calories; fat 46g; cholesterol 96mg; saturated fat 17g; carbohydrates 62g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 48g; protein 13g; vitamin a 777.4IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.8mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 383mg; potassium 249mg; calcium 141.4mg; iron 2mg.