1 1/2 c. graham cracker crumbs (about 22 squares)
1/2 c. chopped salted peanuts
1/4 c. butter, melted
2 T. peanut butter
Mix together, reserve 1/2 cup for topping. Press remainder in greased 9x13 pan. Refrigerate 30 minutes.
8 oz. cream cheese, softened
1/2 c. peanut butter
1/2 c. sugar
2 tsp. vanilla
16 oz. thawed Cool Whip
3-4 Tbsp. chocolate syrup
Beat cream cheese and PB until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumbs. Cover and freeze for up to 3 months (no way can anyone hold out that long). Remove from freezer 15 minutes before serving.
