1 1/2 c. vanilla wafers, crushed
1/2 c. peanuts, chopped
1/4 c. peanut butter
8 oz. cream cheese
1/2 c. sugar
1/2 c. peanut butter
2 tsp. vanilla
12 oz. container cool whip
1/2 can Hershey's Syrup
Mix vanilla wafers, peanuts, and 1/4 c. peanut butter. Reserve 1/4
c. of mixture for topping. Press into a 9x13 pan and place in
freezer for 2 hours. Mix cream cheese, sugar, 1/2 c. peanut
butter, and vanilla. Beat in eggs one at a time on high speed.
Fold in Cool Whip. Pour over crust. This mixture will be very
thick. Pour 1/2 can of Hershey's chocolate syrup on and top with
reserved crumb mixture. Freeze. Eat cold.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.