Peanut Butter Chocolate Freeze

PEANUT BUTTER CHOCOLATE FREEZE

45 Nilla Wafers, finely crushed (about 1-1/2 cups)
1/2 cup cocktail peanuts, finely chopped
1/4 cup butter, melted
3/4 cup crunchy peanut butter, divided
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) whipped topping, thawed
1/4 cup chocolate syrup

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 minutes before serving; let stand at room temperature to soften slightly. Makes 24 servings.

*Kraft Foods