Double Peanut Bars

Ingredients

• 25 vanilla wafer cookies, finely crushed
• 1/2 cup planters dry roasted peanuts, finely chopped
• 2 tablespoons granulated sugar
• 1/3 cup margarine or butter, melted
• 1 (8 ounce) package Philadelphia Cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup peanut butter
• 1 (8 ounce) container Cool Whip Topping, thawed, divided

Directions

1. 1

   Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 Tbsp of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8- or 9-inch square pan; set aside.

2. 2

   Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.

3. 3

   Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftover dessert in refrigerator.