1 3/4 c. vanilla wafer crumbs
1/2 c. chopped Spanish peanuts
1/2 stick butter, melted
2 tbsp. peanut butter

Mix together and press into bottom of 9 inch pie plate. Reserve some crumbs for top. 4 eggs 1/2 c. sugar 1/2 c. peanut butter 2 tsp. vanilla 12 oz. Cool Whip 3/4 c. Smuckers fudge topping

Beat cream cheese, eggs, sugar, peanut butter and vanilla for 3 minutes with electric mixer. Then fold in Cool Whip and fudge topping. Cut through with knife to make swirl. Sprinkle crumbs on top. Freeze for 2 days. Do not cover.