Peanut Butter-Chocolate Freeze

By barbaran

Ingredients

• 45 NILLA Wafers, finely crushed (about 1-1/2 cups)
• 1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped
• 1/4 cup butter, melted
• 3/4 cup PLANTERS 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

Preparation

Step 1

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.