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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
4 eggs
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.

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