1 1/2 c. vanilla wafers, crushed
1/2 c. peanuts, chopped
1/4 c. melted butter
2 tbsp. peanut butter
16 oz. cream cheese, softened
1/2 c. sugar
1/2 c. peanut butter
4 eggs
12 oz. Cool Whip
2 tsp. vanilla
1 jar fudge topping

Mix wafers, peanuts and peanut butter until crumbly. Pour 1 cup of crumbs in a plastic wrap lined bowl; press to form crust on bottom and up along sides. Freeze.

Beat cream cheese, sugar, peanut butter and vanilla for 3 minutes. Add eggs, one at a time; beating well. Then fold in 4 cups of Cool Whip. Pour some of filling into bowl; then drop spoonfuls of topping into filling. Repeat. Finish with filling. Top filling with remaining crumbs; freeze. To unmold, let sit at room temperature for 10-15 minutes, invert onto plate and remove plastic wrap.