Ingredients
Scale
- 1 cup chocolate graham cracker crumbs (or regular graham crackers)
- 1/3 cup honey-roasted peanuts, chopped
- 6 Tbsp butter, melted
- 1 1/2 cups whipping cream, divided
- 1 (14 oz) can sweetened condensed milk, divided
- 1 1/2 cups semisweet chocolate chips
- 6 ounces cream cheese, softened
- 3/4 cup creamy peanut butter
Instructions
- In a medium bowl, combine graham cracker crumbs, peanuts and butter; press mixture in bottom and up sides of 9″ pie pan (or square baking dish). Set aside.
- Pour 1/2 cup cream into microwave-safe bowl; microwave on high for 2 minutes. Stir in 1/2 cup condensed milk and chocolate chips until smooth. Spoon into crust. Chill 1 hour.
- In large bowl, beat remaining cream to stiff peaks; set aside.
- In small bowl, beat remaining condensed milk, cream cheese and peanut butter until smooth. Fold in whipped cream. Spoon over chocolate filling.
- Freeze 4-6 hours or until firm. Let stand 15 minutes before serving. Garnish as desired. Store in freezer.
Notes