1 1/2 c. graham cracker crumbs
1/2 c. brown sugar, firmly packed
1/2 c. crunchy peanut butter
4 tbsp. melted butter
3/4 c. sifted confectioners' sugar
1/3 c. crunchy peanut butter
1 (8 oz.) pkg. cream cheese
3/4 c. granulated sugar
2 sm. containers whipped topping
Cinnamon to taste
1 can (1 lb. 4 oz.) prepared apple pie filling

Combine the first 4 ingredients and mix them until crumbly. Mix the confectioners' sugar with the crunchy peanut butter and set it aside. Whip together the cream cheese and granulated sugar and fold it into the whipped topping, set aside.

Place 2/3 of the graham cracker crumb mixture in a 9 x 13 inch pan. Pour half of the cream cheese and whipped topping mixture over the crumbs. Spread the apple pie filing over all of it.

Then sprinkle cinnamon over this to taste. Over this spread 2/3 of the sugar and peanut butter mixture. With the remainder of the ingredients, repeat the layer of the cheese and whipped topping mixture, then the remaining cracker crumb mixture and top with the remainder of the peanut butter and sugar mixture.

Cover and refrigerate for 24 hours or overnight.