Frosty Chocolate Peanut Butter Loaf

Ingredients

• 1 cup crushed vanilla wafer (about 30)
• 12 cup chopped peanuts
• 2 tablespoons icing sugar
• 3 tablespoons butter
• melted
• 1 cup chocolate syrup
• 12 cup sweetened condensed milk
• 1 teaspoon vanilla
• 2 cups whipping cream
• divided
• 1 (3 ounce) package cream cheese
• softened
• 34 cup sifted icing sugar
• 13 cup creamy peanut butter
• 13 cup milk
• chocolate syrup
• for drizzling

Instructions

1. Line a 9 X 5 X 3 inch loaf pan with aluminum foil.
2. Set aside.
3. Combine first 4 ingredients in a small bowl.
4. Firmly press 3/4 cup in the bottom of prepared loaf pan.
5. Cover and freeze, setting aside the remaining crumb mixture for later.
6. Combine 1 cup chocolate syrup and condensed milk in a saucepan.
7. Cook over medium heat until mixture comes to a boil, stirring often.
8. Remove from heat and stir in vanilla.
9. Let cool.
10. Cover and chill thoroughly.
11. Beat 1 1/2 cups whipped cream until soft peaks form.
12. Gently fold into the chocolate mixture.
13. Divide chocolate mixture in half, spooninghalf of it over the prepared crust; cover and freeze 1 hour.
14. Cover and chill remaining chocolate mixture.
15. Beat cream cheese until creamy.
16. Gradually add 3/4 cup of the icing sugar, beating well.
17. Add peanut butter and milk, beating well.
18. Whip remaining whipped cream until soft peaks form.
19. Gently fold whipped cream into peanut butter mixture; spoon over frozen chocolate mixture.
20. Freeze 1 hour.
21. Spoon remaining chilled chocolate mixture over frozen peanut butter mixture.
22. Sprinkle with reserved crumbs.
23. Cover and freeze at least 8 hours.
24. let stand 10 minutes before serving.
25. Invert onto large serving platter.
26. Remove and discard foil.
27. Serve drizzled with chocolate syrup.