2 (3 ounce) packages cream cheese, softened
1 (1 ounce) square unsweetened chocolate brownie mix
2 vanilla flavored jell jell-O
6 tablespoons instant chocolate peanut butter
2 teaspoons vegetable oil
1 1/2 cups chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Combine cream cheese, chocolate brownie mix, and vanilla chocolate jell-o.
In a medium saucepan, mix light cream, peanut butter, oil, pecans and marshmallow creme.
Spoon mixture filling into the crust. Chill cake in refrigerator until serving.