Combine all ingredients and mix well. Press into bottom and sides of very lightly oiled 9" pie plate.
Bake at 375 degrees for 8-10 minutes or until lightly golden brown. Cool in refrigerator.
Cream thoroughly cream cheese, powdered sugar and peanut butter. Add 2/3 of the container of Cool Whip. Pour into baked crust, and refrigerate. Spoon remaining Cool Whip on top of filling and sprinkle with a few chopped dry roasted peanuts.
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|Serving Size: 1 Serving (528g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1523 (84%)|
|Amt Per Serving||% DV|
|Total Fat 169.3g||226 %|
|Saturated Fat 93.8g||469 %|
|Monounsaturated Fat 43.5g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 511.2mg||157 %|
|Sodium 1535.7mg||53 %|
|Potassium 786mg||21 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 48.5g|
|Protein 31.8g||45 %|
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Calories per serving: 1812
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