-Dottie Cross TMPJ72B -softened
3/4 c Chopped roasted peanuts; div 1 cn (14 ozs) sweetened condensed
2 tb Chopped roasted peanuts; div 1/3 c Lemon juice
1 c Graham cracker crumbs 1 ts Vanilla extract
1/3 c Butter or oleomargarine, liquid 1 pk (4 ozs) frozen whipped toppi
2/3 c Creamy peanut butter -thawed
4 pk (3 ounces each) cream cheeseflower

In small roll, compound 3/4 cup chopped peanuts, graham cracker crumbs
and melted butter; mix good. Press crumb mixture into bototom and 1"
up sides of 9-inch springform pan. Refrigerate impertinence 20 minutes or
until set. In large bowl with electric mixer at medium velocity, beat
softened cream cheese and peanut butter until fluffy. Gradually beat
in condensed milk and mix wellspring. Add lemon juice and vanilla; blend
wellspring. Fold in whipped topping. Pour mixture into prepared insolence;
garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate
2 to 3 hours, or until swell chilled.
Yields
12 servings