Creamy Peanut Dessert

Source: Jan Taylor

1 1/2 cups graham cracker crumbs (about 24 squares)
1/2 cup chopped salted peanuts
1/4 cup butter or margarine, melted
2 tablespoons peanut butter

Filling
8 ounces cream cheese, softened
1/2 cup peanut butter
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 (16 ounce) container frozen whipped topping, thawed
3 to 4 tablespoons chocolate syrup

In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13 x 9 x 2-inch dish. Cover and refrigerate for 30 minutes.

Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla extract. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.

Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Makes 15-20 servings.

ENJOY!