Peanut Butter-Chocolate Freeze
Are you drooling yet? When I opened up the email with this recipe, my mouth instantly drooled. I will be getting the ingredients this weekend to whip this up.
45 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped
1/4 cup Butter, melted
3/4 cup Crunchy peanut butter, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (11 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Chocolate syrup
MIX wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13×9-inch pan.
BEAT cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
DRIZZLE with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.
