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Creamy Peanut Dessert
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1-1/2 cups graham cracker crumbs (about 24 squares)
1/2 cup chopped salted peanuts
1/4 cup butter, melted
2 tablespoons peanut butter
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup sugar
2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
3 to 4 tablespoons chocolate syrup
In a large bowl, combine cracker crumbs and peanuts. Stir in butter and peanut
butter. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a
greased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes. Meanwhile,
in a large mixing bowl, beat cream cheese and peanut butter until smooth. Beat in
sugar and vanilla until smooth. Fold in whipped topping; spoon over crust.
Drizzle with chocolate syrup; sprinkle with reserved crumb mixture. Cover and
freeze for up to 3 months. Remove from the freezer 15 minutes before serving.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |