Peanut Butter-Chocolate Freeze

24 Servings

45 vanilla wafers, finely crushed (about 1-1/2 cups)
1/2 cup Peanuts, finely chopped
1/4 cup butter, melted
3/4 cup Crunchy Peanut Butter, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/4 cup chocolate syrup

Mis 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.

Make Ahead: Dessert can be stored in freezer up to 24 hours before serving