Cream cheese and peanut butter filling, with a graham
cracker and peanut crunch.
1 ½ cup Graham Crackers, crushed (24 squares)
½ cup salted peanuts, chopped
¼ cup melted butter
2 tbsp. Landis Natural Peanut Butter
½ cup of crust
3 to 4 tbsp. chocolate syrup
8 oz. cream cheese
½ cup Landis Natural Peanut Butter
½ cup sugar
2 tsp. vanilla extract
16 oz. whipped cream
Mix crust ingredients and set aside ½ cup for the topping. Press remainder into the bottom of a 9x13x2 pan and refrigerate for 30 minutes.
Mix cream cheese and peanut butter until smooth. Add sugar and vanilla extract, then fold in whipped cream.
Place filling into crust and sprinkle with topping and syrup. Put into freezer and remove 15 minutes prior to serving.
Servings - 20
Store in freezer up to three months