KILLER DESSERT WEEK: BUSTER BAR DESSERT

Clear out a space in your recipe file. This week, we're offering five fabulous dessert recipes that you'll want to keep close at hand. Today's is rich, decadent and sweetly reminiscent of a certain ice cream treat.

INGREDIENTS

Crust:

1 9x13 peanut butter chip brownie mix or regular brownie mix plus ¾ cup peanuts

Filling:

8 oz. cream cheese, softened

1 cup peanut butter

1 cup powdered sugar

1 14-oz. can sweetened condensed milk

1 ½ tsp. vanilla

1 16-oz. carton Cool Whip, divided

Chocolate sauce (melt together):

½ cup semisweet chips

4 ½ tsp. butter or margarine

½ tsp. vanilla

For crust, bake brownies as directed. Let cool. Mix together all filling ingredients except Cool Whip until smooth. Fold in 3 cups Cool Whip. Spread filling over crust. Top with remaining Cool Whip and ¼ cup peanuts, then drizzle with chocolate sauce. Refrigerate 2-3 hours before cutting. Makes 12-15 servings.