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1
Line a 9 X 5 X 3 inch loaf pan with aluminum foil.
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2
Set aside.
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3
Combine first 4 ingredients in a small bowl.
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4
Firmly press 3/4 cup in the bottom of prepared loaf pan.
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5
Cover and freeze, setting aside the remaining crumb mixture for later.
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6
Combine 1 cup chocolate syrup and condensed milk in a saucepan.
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7
Cook over medium heat until mixture comes to a boil, stirring often.
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8
Remove from heat and stir in vanilla.
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9
Let cool.
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10
Cover and chill thoroughly.
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11
Beat 1 1/2 cups whipped cream until soft peaks form.
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12
Gently fold into the chocolate mixture.
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13
Divide chocolate mixture in half, spooninghalf of it over the prepared crust; cover and freeze 1 hour.
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14
Cover and chill remaining chocolate mixture.
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15
Beat cream cheese until creamy.
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16
Gradually add 3/4 cup of the icing sugar, beating well.
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17
Add peanut butter and milk, beating well.
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18
Whip remaining whipped cream until soft peaks form.
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19
Gently fold whipped cream into peanut butter mixture; spoon over frozen chocolate mixture.
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20
Freeze 1 hour.
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21
Spoon remaining chilled chocolate mixture over frozen peanut butter mixture.
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22
Sprinkle with reserved crumbs.
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23
Cover and freeze at least 8 hours.
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24
let stand 10 minutes before serving.
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25
Invert onto large serving platter.
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26
Remove and discard foil.
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27
Serve drizzled with chocolate syrup.
