Base :

• 2 cups graham cracker crumbs
• 1/2 cup melted margarine
• 1/2 cup chopped pecans or walnuts
• 3 tbsp. peanut butter
• Mix base ingredients and save 1/2 cup crumb mixter for topping.
• Press into a 9x13 glass pan Filling:

• 1 - 250 g pkg Philadelphia cream cheese ( soft )
• 1/2 cup sugar
• 2 tsp vanilla
• 1 large tub cool whip ( thawed )
• 1/2 cup peanut butter
• 4 eggs
• 1/2 cup hot fudge chocolate sundae sauce

In a large bowl add cream cheese, sugar, peanut butter, and vanilla, mix together on high speed, add eggs one at a time mixing well. fold in cool whip, pour the mixture over prepared base. drizzle hot fudge sundae sauce over top and work it through with a knife ( like a marble cake )

Sprinkle the saved 1/2 cup base on top and freeze. Take out of freezer about 20 minutes before serving. Put back in freezer

Shirley Roy ( Chedore ) formerly of Campbellton