Categories: Dessert

Ingredients

• CRUST
• 1/2 cup graham cracker crumbs
• 1/2 cup peanuts, chopped (optional)
• 1/4 cup butter or margarine, melted
• 2 T. creamy peanut butter
• FILLING
• 1 8-oz. package cream cheese
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 2 t. vanilla extract
• 1 16-oz. container frozen whipped topping, thawed
• 3 to 4 T. chocolate syrup

Directions

1. 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 13×9 baking dish. Cover and refrigerate for 30 minutes.

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

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

Email to a friend | Print this recipe | Back