9x13 pan.

CRUST:

1 1/2 c. crushed graham crackers
1/2 c. sugar
1/2 c. chopped peanuts
1/2 c. melted butter

Spread in bottom of 9x13 inch pan. Make a thin layer. Bake 8 minutes at 375 degrees. Set aside and let cool.

FILLING:

8 oz. cream cheese
2 c. powdered sugar
2/3 c. peanut butter
1 c. milk

Cream cream cheese, powdered sugar, peanut butter together. Slowly add milk. When smooth add two (2) 8 oz. packages of Cool Whip. Spread over crust.

TOPPING:

Use Mrs. Richardson's Hot Fudge or Smucker's Hot Fudge. Put in microwave about 30 seconds if not too easy to spread. Spread this over top. Sprinkle with 1/2 cup to 1 cup chopped peanuts. Cover with plastic wrap and stick in freezer.

A pan like Pyrex ware/corning ware desirable since that can be an oven to freezer pan.