Peanut Brittle Whip (1948)

• 1/4 lb peanut brittle
• 1 cup heavy cream, whipped

Crush the peanut brittle with a rolling pin until it is fine and carefully  combine with the whipping cream. Chill in the refrigerator for several hours before serving. Serves 4.

(Origin - "Mother Anderson's Famous Dutch Kitchen: 500 Recipes by Request" by Jeanne M. Hall and Belle Anderson Ebner, 1948.)