Peanut Butter and White Chocolate Rasp..

Cooking Instructions

Heat 1 cup heavy cream until pre-boiling. Add raspberry jam and 2 T of reserved raspberry liquid. Stir to melt. Pour over white chocolate chips in mixing bowl. Let sit for one minute and stir to melt all pieces. Refrigerate until cooled and thickened. Stir melted butter into cookie crumbs along with sugar. Press into 8 or 9 inch springform pan so that bottom is covered and crumbs go 1 inch up the side. Refrigerate until used. Blend together peanut butter powdered sugar vanilla cream cheese and 1/2 cup whipping cream until smooth and creamy. Refrigerate. Whip remaining cream with 3 T sugar and vanilla until stiff peaks form. Fold into peanut butter mixture. When white chocolate mixture is thickened whip until stiff peaks form and fold in raspberries. Layer 1/2 of the peanut butter mixture in prepared pan. Top with 1/2 of the raspberry mixture. Repeat ending with raspberry mixture. Top with additional whipped cream (opt). Sprinkle with fresh raspberries and chocolate shavings. Freeze for 2 hours before serving.