Yield: 10 servings

Prep Time: 20 minutes

Level: Easy

Ingredients:

Base:
3.5 ounces vanilla cookies or tea biscuits
3.5 ounces pretzels
3.5 ounces Tnuva Butter, melted
1 tablespoon peanut butter
1 tablespoon powdered sugar

Filling:
3.5 ounces white chocolate
2 containers Tnuva Quark Creamy Soft Cheese, 9%
1 8-ounce container heavy cream

Topping:
2 tablespoons peanut butter
2 ounces milk chocolate

Instructions:

1. Put all the base ingredients in a food processor. Pulse until the mixture is like crumbs. Press into a 9” round pan. Put in the freezer.
2. Meanwhile, melt the white chocolate in the microwave for about 30 seconds. When fully melted, transfer to a bowl. Add a heaping tablespoon of Quark cheese and milk and mix well. Add the rest of the cheese and beat until smooth.
3. Beat the heavy cream until peaks form. Fold in the cheese mixture. Remove the base from the freezer and pour the filling on top.
4. Melt the milk chocolate in a microwave. Let cool for a minute. Carefully pour on top of the cake. Spoon the peanut butter on top of the cake. Using a knife, swirl the chocolate and peanut butter, making a spiral pattern. Put in the fridge and let chill for at least 3 hours before serving.