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
Surface Utensil Holder
Cutting Board Set