1.5 cups of crushed graham cracker crumbs
1/4 cup sugar
1 stick butter, melted
Mix together and press into the bottom of a 9×13 pan
Filling:Five 8-oz pkgs cream cheese (room temperature)
3/4 cup sugar
1/2 jar peanut butter (room temperature)
1 small tub whipped cream
1 cup crushed unsalted peanuts
Cream together the cream cheese and sugar.
Mix in the peanut butter and peanuts.
Fold in the whipped cream.
Pour into the pan and smooth-out the top.
Sprinkle with more crushed unsalted peanuts
Drizzle with chocolate syrup or fudge topping.
Refrigerate for a few hours before serving.
YUM YUM GIMME SUM!
