CRUST:

1 c. vanilla wafer crumbs (about 23 wafers)
1/2 c. chopped salted peanuts
3 tbsp. melted butter
2 tbsp. confectioners' sugar

CHOCOLATE FILLING:

1 c. canned chocolate syrup
1/2 c. sweetened condensed milk
1/4 tsp. instant coffee powder or granules
1 tsp. vanilla
1 1/2 c. whipping cream

PEANUT BUTTER FILLING:

3 oz. cream cheese, softened
3/4 c. confectioners' sugar
1/3 c. peanut butter
1/3 c. milk
1/2 c. whipping cream

Combine crust ingredients in small bowl; pat 3/4 cup onto bottom of foil lined 9x5x3 inch loaf pan; freeze. Save remaining crumbs.

Combine chocolate syrup, condensed milk, and coffee powder in saucepan. Stir constantly over medium heat until mixture boils; boil and stir 1 minute. Remove from heat; add vanilla. Cool; chill thoroughly. Whip cream until stiff; fold into chocolate. Pour about half into prepared pan; freeze 1 hour. Refrigerate remaining filling.

Beat cream cheese and sugar in large bowl. Beat peanut butter in until smooth. Gradually blend in milk. Whip cream; fold into mixture. Pour onto chocolate layer. Freeze 1 hour. Carefully spoon remaining chocolate filling into pan. Sprinkle with reserved crumbs; pat lightly. Freeze several hours or overnight. For longer storage, wrap in freezer wrap. Unmold just to serve.