Peanut Butter-Chocolate Freeze

Name: Peanut Butter-Chocolate Freeze
Prep time: 20 min
Total time: 140 min
Yield: 24
Ingredients: 45 NILLA Wafers, finely crushed (about 1-1/2 cups); ½ cup salted peanuts, finely chopped; ¼ cup butter, melted; ¾ cup crunchy peanut butter, divided; 1 pkg. brick cream cheese, softened; 1 can sweetened condensed milk; 1 tub frozen whipped topping, thawed; ¼ cup chocolate syrup

Rich, creamy peanut butter, drizzled with chocolate syrup and frozen for a savory-sweet way to chill out. Eat slowly to savor every bite—and to prevent brain freeze.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

45 NILLA Wafers, finely crushed (about 1-1/2 cups)
½ cup salted peanuts, finely chopped
¼ cup butter, melted
¾ cup crunchy peanut butter, divided
1 pkg. (8 oz.) brick cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) frozen whipped topping, thawed
¼ cup chocolate syrup

Directions

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 whipped topping; 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.