Saturday, June 4, 2011
Double Peanut Bars
2 tbs. granulated sugar
1/2 c. margarine or butter, melted
1 (8 oz.) pkg. cream cheese, softened
3/4 c. powdered sugar
1/2 c. peanut butter
1 (8 oz.) pkg. Cool Whip, divided
1. Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 tbs. of the crumb mixture; set aside. Press remaining crumb mixture onto bottom of 8- or 9-inch square pan; set aside.
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. Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftovers dessert in refrigerator.