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“Recipe from TOH 2002 Quick Cooking Annual Recipes submitted by Judy Hofer.”
READY IN:
45mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine cracker crumbs and peanuts.
  2. Stir in butter and peanut butter; mix well.
  3. Set aside 1/2 cup for topping.
  4. Press the remaining crumb mixture into a greased 13 x 9 pan.
  5. Cover and refrigerate for 30 minutes.
  6. Meanwhile, in a mixing bowl, beat the cream cheese and peanut butter until smooth.
  7. Beat in sugar and vanilla.
  8. Fold in Cool Whip; spoon over crust.
  9. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
  10. Cover and freeze for up to 3 months.
  11. Remove from the freezer 15 minutes before serving.

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