Creamy Peanut Dessert

1-1/2 cups graham cracker crumbs (about 24 squares)
½ cup chopped salted peanuts
¼ cup butter or margarine, melted
2 tablespoons peanut butter

Filling:
1 pkg. (8oz.) cream cheese, softened
½ cup peanut butter
½ cup sugar
2 teaspoons vanilla extract
1 carton (16 oz.) frozen whipped topping, thawed
3-4 tablespoons chocolate syrup

In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside ½ cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.

Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.

Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Yield: 15-20 servings