1 1/2 c. graham cracker crumbs (about 24 squares)
1/2 c. brown sugar, packed
1/2 c. plus 1/3 c. peanut butter, divided
1/4 c. butter, melted
1 pkg. (8 oz.) cream cheese, softened
3/4 c. sugar
1 carton (16 oz.) frozen whipped topping, thawed
2 cans (21 oz. each) apple pie filling
3/4 c. powdered sugar
1 tsp. cinnamon

In a bowl, combine crumbs, brown sugar, 1/2 cup peanut butter, and butter; spoon half into a 3 qt. bowl. In a mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of pie filling. Combine powdered sugar, cinnamon, and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until time to serve.

Yield: about 20 servings in a glass bowl or 9 x 13-inch pan.