This ultra-decadent cake is simply irresistible!
- Heat oven to 350°F.
- Coat 8"x3" springform pan with olive oil cooking spray. Line bottom with round of parchment paper; coat with spray.
- Mix crumbs, 2 Tbs. sugar, and butter. Press into bottom of pan.
- Bake 8 min. or until set. Cool.
- Chop 1/2 cup peanuts; sprinkle over crust.
- On medium speed, beat cream cheese, peanut butter, 1 Tbs. vanilla, and remaining sugar until smooth; beat in 1 cup whipped topping. Fold in 3 cups topping.
- Carefully spread peanut butter mousse over peanuts in crust.
- Trim cake layer to make 3/4" thick; fit into pan over mousse. Refrigerate.
- In large microwave-safe bowl, mix chocolate, 1/2 cup warm water, and remaining vanilla until smooth; if mixture gets lumpy, microwave in 10-sec intervals, stirring, until smooth.
- Fold in 1 cup whipped topping until just blended; fold in remaining 2 cups until blended and smooth.
- Spread over cake in pan. Cover; refrigerate until set, at least 3 hrs.
- Transfer mousse cake to serving plate. Drizzle with caramel topping, then sprinkle top with remaining peanuts.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set