Peanut Butter Loaf

• 1 pkg. (16.1 oz.) JELL-O No Bake Peanut Butter Cup Dessert
• 1/4 cup (1/2 stick) margarine or butter, melted
• 1-1/3 cups cold milk

1. Place Topping Pouch in large bowl of boiling water; set aside.
2. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.
3. Mix Crust Mix and margarine in medium bowl until crumbs are evenly moistened.
4. Press half of the crumbs firmly onto bottom of prepared pan; reserve remaining crumbs.
5. Pour cold milk into medium bowl.
6. Add Filling Mix and Peanut Butter.
7. Beat with electric mixer on low speed until blended.
8. Beat on high speed 3 min.
9. (Do not underbeat.)
10. Spoon half of the filling mixture over crust in pan.
11. Remove topping pouch from water.
12. Shake vigorously 1 min.
13. or until topping is no longer lumpy.
14. Squeeze half of the topping over filling in pan.
15. Repeat layers of remaining crumbs, filling and topping.
16. Freeze 4 hours or overnight.
17. To serve, lift dessert from pan using foil handles; remove foil.
18. Let dessert stand at room temperature 10 min.
19. before serving for easier slicing.

dessert, margarine, cold milk

Taken from www.kraftrecipes.com/recipes/peanut-butter-loaf-52299.aspx (may not work)