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2 cups vanilla wafers, crushed
1/2 cup peanuts, chopped
1/2 cup butter, melted
2 tablespoons crunchy peanut butter
8-ounce package light cream cheese, room temperature
1/2 cup sugar
1/2 cup crunchy peanut butter
2 teaspoons vanilla
1 large tub fat-free whipped topping
6 tablespoons chocolate syrup
Crushed peanuts for garnish (optional)
In a food processor, mix together the vanilla wafers, peanuts, butter and peanut butter. Reserve 1/4 cup of mixture for garnish. Press remaining mix into a 9x13-inch pan.
In a large bowl, mix together cream cheese, sugar and peanut butter until smooth. Add the eggs one at a time. Add vanilla. Fold in the whipped topping. Spread over the wafer base.
Drizzle syrup over the top and sprinkle with reserved crumbs and extra crushed peanuts, if using. Freeze 2-3 hours.
Cut into 15 serving pieces and return to the freezer. Freeze overnight.
Remove servings as needed, 1/2 hour before serving. Keep unused portions in the freezer.
Judy Mitton East Moline