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Drum Stick
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| 2 cups | Graham crumbs |
| 2/3 cup | salted peanuts, chopped |
| 1/2 | melted butter |
| 3 tablespoons | melted peanut butter |
| 250 gram | cream cheese |
| 1/2 cup | white sugar |
| 1/2 cup | peanut butter |
| 2 teaspoons | vanilla |
| 3 | eggs |
| 1 large | tub cool whip |
| 1 cup | chocolate sundae sauce |
Mix first four ingredients and press into 9 x 13 pan saving 1 cup for topping. Freeze. Cream the creamed cheese, sugar, half cup peanut butter, vanilla and eggs one at a time. Fold in cool whip. Pour over base and drizzle with chocolate sauce. Swirl the chocolate through. Sprinkle remaining crumbs on top and store in freezer.
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