LINE 8-inch square pan with foil, with ends extending over sides of pan. Microwave margarine and 1/4 cup peanut butter in microwaveable bowl on HIGH 40 sec. Stir until melted. Add crumbs and nuts; mix well. Press onto bottom of prepared pan.
BEAT cream cheese, sugar and remaining peanut butter with mixer until blended. Gently stir in Cool Whip. Spread mixture over crust.
DRIZZLE with syrup; swirl with knife. Freeze 3 hours. Use foil handles to remove dessert from pan before cutting to serve.
Originally Submitted
7/29/2010
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