PEANUT BUTTER-CHOCOLATE FREEZE

Peanut Butter-Chocolate Freeze image

Here's a frozen peanut butter cheesecake-minus the cake and drizzled with chocolate syrup. Eat slowly to savor every bite-and to prevent brain freeze.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 24 servings

Number Of Ingredients 8

Ingredients

45 vanilla 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 (14 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup chocolate syrup

Steps:

Mix wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13x9-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.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 17 g, Protein 5 g