Peanut Butter-Chocolate Freeze

• 45 Nilla Vanilla Wafers, finely crushed (about 1-1/2 cups)
• 1/2 cup peanuts, finely chopped
• 1/4 cup butter, melted
• 3/4 cup Kraft Crunchy Peanut Butter, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 can (300 mL) sweetened condensed milk
• 2 cups thawed Cool Whip Whipped Topping
• 1/4 cup chocolate syrup

1. Mix wafer crumbs, nuts, butter and 1/4 cup peanut butter.
2. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch pan.
3. Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended.
4. Gradually beat in condensed milk.
5. Stir in Cool Whip; pour over crust.
6. Drizzle with chocolate syrup; swirl gently with knife.
7. Sprinkle with reserved crumb mixture.
8. Freeze 2 hours or until firm.
9. Remove dessert from freezer 15 min.
10. before serving; let stand at room temperature to soften slightly.

nilla vanilla wafers, peanuts, butter, crunchy peanut butter, cream cheese, condensed milk, topping, chocolate syrup

Taken from www.kraftrecipes.com/recipes/peanut-butter-chocolate-freeze-118866.aspx (may not work)