Too hot for cheesecake? It's never too hot for cheesecake because this one has a twist. It's a cold, refreshing summer frozen cheesecake so no baking required. Fool proof and so good, there will be no leftovers.

Hot summer days, cool summer nights. Why not serve something sweet, cold and not too heavy as dessert. This is a really easy recipe that anyone can make, yes anyone! Hope you enjoy.

Frozen peanut putter squares

• 1cup graham wafer crumbs
• ¼ cup melted butter or margarine
• ¾ cup peanut butter (regular, light, crunchy)
• 1 4oz square white chocolate
• 2 Litres Vanilla ice cream, softened

1. Mix graham crumbs and butter. Press onto the bottom of a pie plate or 9 inch square pan.

2. Melt peanut butter and chocolate in microwave, on medium for 2 minutes. Mix until chocolate is melted and sauce is smooth. Reserve 2 tablespoons for topping.

3. Mix peanut butter sauce into ice cream and spoon over crumb crust. Smooth out and drizzle with reserved sauce, cover with plastiwrap and freeze until firm (4 - 6 hours or overnight)