Drumstick Dessert

My mom used to make this every summer to take camping with us! She'd make it ahead and freeze it, then we'd have a special treat for dessert. I haven't had this in years, but after my husband accused me of not liking peanut butter, I decided to make this! (I still have no idea what basis he made his claim on - especially when I eat PB on toast almost everyday). So when Camille was coming over for birthday supper and it was absolutely sweltering in my house and turning my oven on was the last thing I wanted to do (Yes, it's October), I decided this no-bake dessert was perfect.

Drumstick Dessert

Bottom Layer:

1 1/2 cups graham wafer crumbs

1/4 cup margarine

1/2 cup chopped peanuts (I used almonds)

Middle layer:

an 8oz pkg of cream cheese (I used 95% fat free cream cheese)

tub of cool whip (I used the light kind)

1/2 cup peanut butter

2 tsp vanilla extract

1/2 cup sugar (I used a bit less than 1/2 cup, and I used brown sugar).

Topping:

caramel and chocolate sauce

Melt the margarine and mix together the bottom layer, reserving a 1/2 cup for extra topping. I popped this in the freezer while I was mixing up the rest. Mix up all ingredients in the middle layer in your mixer, adding the cool whip last. Spread mixture onto crumb base and top with remaining crumbs, chocolate sauce and caramel topping. Usually this will freeze much quicker if you use the full fat varieties, but otherwise this will take a long time to set using the fat-reduced ones. For best results, freeze over night.