Frozen Peanut Butter Ice Cream Cake

• 1 cup peanuts, coarsely chopped
• 2 oz. Baker's Semi-Sweet Chocolate, melted
• 1-1/2 cups graham crumbs
• 1/3 cup butter, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3/4 cup Kraft Smooth Peanut Butter
• 1/2 cup sugar
• 3 cups thawed Cool Whip Whipped Topping
• 1/4 cup caramel sauce

1. Spread nuts onto parchment-covered rimmed baking sheet; drizzle with chocolate.
2. Freeze 10 min.
3. Meanwhile, combine graham crumbs and butter; press onto bottom and up side of 9-inch springform pan.
4. Beat cream cheese, peanut butter and sugar in large bowl with mixer until blended.
5. Gently stir in Cool Whip.
6. Spoon over crust.
7. Top with nuts, then drizzle with caramel sauce.
8. Freeze 3 hours or until firm.
9. Remove dessert from freezer 15 min.
10. before serving to soften slightly.

peanuts, chocolate, graham crumbs, butter, cream cheese, butter, sugar, topping, caramel sauce

Taken from www.kraftrecipes.com/recipes/frozen-peanut-butter-ice-cream-cake-181777.aspx (may not work)