Peanutty Cream-Filled Pastry Shells

• 2 packages (10 ounces each) frozen puff pastry shells
• 1 package (8 ounces) cream cheese, softened
• 1 cup creamy peanut butter
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon lemon juice
• 1-1/2 cups whipped topping
• Chocolate hard-shell ice cream topping
• 1/4 cup chopped unsalted peanuts

1. Bake puff pastry shells according to package directions. Cool completely. Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add the peanut butter, milk and lemon juice. Fold in whipped topping.
2. Place shells on a waxed paper-lined
3. . Remove tops; save for another use. Pour 1 teaspoon hard-shell topping into each pastry shell. Mound 1/3 cup cream cheese mixture over topping. Drizzle with an additional 1 teaspoon topping; sprinkle with peanuts. Freeze for 30 minutes or until firm.
4. Let stand at room temperature for 5 minutes before serving.

pastry shells, cream cheese, peanut butter, condensed milk, lemon juice, topping, chocolate hard, peanuts

Taken from www.tasteofhome.com/recipes/peanutty-cream-filled-pastry-shells/ (may not work)