PEANUTTY CREAM-FILLED PASTRY SHELLS

Peanutty Cream-Filled Pastry Shells image

These delicious desserts are indulgent and decadent, but they couldn't be easier to make. Prepare and freeze them for an upcoming event. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

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., Place shells on a waxed paper-lined baking sheet. 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. , Let stand at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 601 calories, Fat 42g fat (16g saturated fat), Cholesterol 32mg cholesterol, Sodium 436mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 3g fiber), Protein 15g protein.