Peanut Butter-Chocolate Freeze

Ingredients

• 0.3 cup butter melted
• 0.3 cup chocolate syrup 
• 8 oz philadelphia cream cheese softened
• 0.8 cup crunchy peanut butter divided
• 0.5 cup planters cocktail peanuts finely chopped
• 14 oz condensed milk sweetened canned
• 1.5 cups vanilla wafers crushed finely
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• knife
• blender

Directions

1. Mix wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch pan.
2. Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
3. Drizzle with chocolate syrup; swirl gently with knife.
4. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm.
5. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.