Drumstick Cheesecake

With it being summer, I don't want to heat up the house with baking to often. So this is a really tasty dessert that is in the freezer and ready when ever you have unexpected company or just want a little cold treat for yourself. I always make two at a time because it sure doesn't last that long. It really does taste like the Drumstick Ice cream that you can buy. Yum, so good!

Crust:

• 1 1/2 cups of crushed vanilla wafer
• 1/4 cup melted margarine or butter
• 1/2 cup crushed peanuts (salted or unsalted, that is your preference).

1. Combine above ingredients and press 2/3 into a 9x13 inch pan.
2. Save the remaining crumbs for the topping.

Filling:

• 1/2 cup of sugar
• 2 tsp. vanilla
• 1/2 cup of peanut butter
• 1- 8 oz pkg /250 gram of cream cheese
• 3 eggs *
• 1 large tub of frozen whipped topping

1. Cream sugar, peanut butter, vanilla and eggs beating well.
2. Add the softened cream cheese, mix until smooth.
3. Fold in the whipped topping.

Topping:

• 1/2 cup of chocolate syrup

1. Drop syrup over the filling and swirl through with a knife.
2. Top with remaining wafers and peanuts.
3. Freeze.
   
4. It is ready when you are.....enjoy.
   

* if you prefer not to use raw eggs, you can replace it with a small package of vanilla pudding mixed with 1 cup milk to keep the consistency. I have never done it this way, but my friend does and she says she doesn't notice much of a difference, or omit the raw eggs all together.

Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pastureized eggs are readily available.  (Lovella)